Oven Wedgie Fries

Ingredients

A perennial favourite vegetable side to accompany casual and weekday meals.  Also a favourite appetizer when the big game is on or a gaggle of hungry children need nutritious but inexpensive snacks.  Swapping out the ethnic spice blends or adding a few drops of OilEssenceTM garnishing oils transforms everyday wedgie fries into exotic Mexican, Thai, Italian, Moroccan, Asian or Indian side dishes.  Pair with our awesome Daddy Burger and simple Weeknight Salad.

• Six large russett potatoes (or one per person) skin-on. Yukon gold potatoes work also, but produce waxier fries.  Delicious either way.
• 1/8-1/4 cup excellent quality olive oil. We prefer Domenica Fiore.
• Sea salt and pepper  to season.  We use about 1 tablespoon DM BBQ Spice & Rub but you can use any spice blend.  If using a less than premium spice blend, take care not to oversalt after adding spice, as most brands contain added salt and sugar.
• 1 tablespoon super finely chopped rosemary (optional)

Methodology

Wash and dry potatoes.  Do not peel.  Roasted potato skin is not only delicious, but it is highly nutritious.

Cut each potato into wedges.  We generally prefer eight wedges per potato, but you may prefer six if you like thick oven fries, or 10 if you prefer thinner oven fries.

Toss with oil in a bowl and then lay skin-side down in a glass dish (lasagna pan is ideal - see right) or a foil-lined cookie sheet or sheet pan with sides. Sprinkle evenly with seasoning then grind sea salt and pepper as desired. Or, season just with salt and pepper.  If using rosemary or other chopped herbs, sprinkle them on about half-way through cooking time, or they may burn.

Bake at 350F for 30-40 minutes, depending on thickness, until beautifully golden light brown.  Watch the wedgie fries as they cook, and test them once in a while with the tip of a sharp knife, for doneness. When the knife meets little resistance for the gorgeous soft potato flesh, your fries are done.

Weeknight tip:  Partially cooking fries first in the microwave, reduces oven time by about half.  Add 1/2 tablespoon of water to the glass pan after oiling and seasoning fries.  Cover with microwave-safe plastic or other lid and cook on high for about six minutes, turning pan half-way through if necessary.

Submitted by:

C@H Kitchen