Farm Foodie: Keeping the Resolution Alive with Fries
This post written by our resident Farm Foodie – Debra Dubief
I really love January, probably as much as I love the holidays, but not in the same way. It’s easy to embrace all those rich indulgent meals, snacking on cookies with ever-increasing frequency, brunches with bacon and cooking with generous amounts of butter and cream. Not to mention that wine and cheese habit that so easily slipped into a very pleasant nightly ritual. I relish it all and partake with abandon because I know January will come along and rescue me. With the collective help of all the resolution-makers out there, in January I know I will regain the self control that disappeared somewhere between a whole bottle of olive oil and the gingerbread house we ate in its entirety! Bring on vast piles of fresh vegetables now, please!!
I also know my January enthusiasm won’t make it to February if I don’t include some fat and carbs. For me a sure way to make a lean dinner satiating, whilst continuing on my moderation wagon, is with French fries. Certainly not the oil-laden fast food variety and definitely not those ultra crispy pommes frites I adore. Instead I rely on a few wedges of oven fries to indulge me and help combat my many recent dietary dalliances.
Lest you think that wagon was actually the express train to self-delusion, I am compelled to throw out just a few numbers (with the promise not to make numerical data a regular feature here): one satisfying serving of oven-roasted fries (about 220gr) = 220 calories and 7 grams of fat; while the average (169gr) serving of French fries slams you with a whopping 520 calories and 29 grams of fat. Hello January and moderation. Can’t say I missed you, but I really am quite happy to see you again.
With thanks to my husband who perfected this method and regularly delights us with fantastic fries, you’ll find a recipe of sorts below. These never fail to please and the minimal oil makes it just the kind of thing to keep tummies happy and resolutions alive.
We make these with any potato on hand, including yams, and really anything works. But to satisfy a serious French Fry craving, they are best with a less starchy potato like Yukon Gold. They are also fantastic with fingerling potatoes like the Austrian Crescent or Ozette. And for an extra treat I sometimes sprinkle them with Truffle & Salt.
- 4 medium potatoes, scrubbed
- 2 Tbsp olive oil
- 1 tsp good quality salt
- Place oven rack in the lower third of your oven and preheat to 500° using the “Convection” setting if you have one. If not, “Bake” is fine. (Convection baking just seems to fluff the potatoes up a bit more.)
- Cut potatoes in half lengthwise, then cut each half into lengths that are approximately 3/4” thick. Thoroughly dry the sliced potatoes with a clean, lint free towel. Pile potatoes on a heavy duty stainless steel sheet pan*, sprinkle olive oil over all and toss to coat well. Spread potato wedges out evenly into one layer. Sprinkle with salt.
- Bake in preheated oven for 25-30 minutes tossing after the first 10-15 minutes, and again after 10 more minutes if needed, for even browning.
- *If you do not have a heavy duty stainless steel sheet pan, use two cookie sheets stacked together.