Are French fries what you crave? These fried potatoes taste so much like Raymond's you'll forget all about those ones that come frozen in a bag. Alma Schneider from Take Back the Kitchen shows you how below. Click to the next page for the recipe.
3 medium potatoes, peeled and cut into french fry shapes or 1/2"chunks
3/4-1 TBS olive oil
tiny pinch salt
tiny pinch paprika
tiny pinch onion powder
tiny pinch garlic powder
OR J & D brand all Natural Bacon flavored salt (it is actually vegetarian) to taste
Combine cut up potatoes and olive oil in a bowl and stir to make sure all potatoes are coated with the oil.
Line a baking sheet with parchment paper and spread the potatoes on it in a single layer.
Bake on the top rack of your oven at 450 degrees for about 15 minutes or until tender. (stick a fork in them)
Remove from oven and brown in a frying pan. You won't need oil as they should already be coated with the original oil. When they are starting to brown up, season with pinches of above seasonings and serve hot. Can serve with breakfast or dinner.
Post by Alma Schneider. Take Back the Kitchen provides individual, hands-on sessions and group workshops.
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Comments (11)
Are some so out of it that they can't make "home fries"?
Really??
Is this what's considered, "taking back" the kitchen?
Taking it back to what, 1973??
Up next, "taking back" green bean casserole......
Prof - that is the first thumbs up I have ever given you! I find it amazing that making fries is considered taking back the kitchen...
The prof and comrade must not cook for picky eaters. Simplicity is the key to getting a toddler to dig in, and my daughter loved these!
If a healthy home baked FRENCH FRY is not the essence of taking back the kitchen from big food, I don't know what is.
I just find it incredible that people need to be told to cook a potato for their children.
I try to modify versions of my dinner for the kids (toddlers) by generally making a bit more bland. Sure there are some nights that they are devilish refusniks but on the whole they eat what we are eating....and not a chicken nugget in sight.
These look delicious and what a great idea to add paprika or natural bacon flavored salt. Very creative. And, those frozen potatoes get soggy - yuk.
what a great alternative to french fries...they look delicious. Thanks for making it look so easy...lots of parents can benefit from this.
"... the essence of taking back the kitchen from big food..."??
Who's in charge of YOUR kitchen, you or BIG FOOD??
Big food makes "Lunchables," and while some of the little prof's friends have 'em for lunch, I consider it child abuse.
But the idea that, as Welshdragon said, "people need to be told to cook a potato for their children" is NUTZ!!!
My problem here is this so SO DAMN obvious and uncreative.
A few weeks back Alma had a post about Chicken Lollipops, that was fun and creative.
Unfortunately I can't say the same about this.
The recipe's on Alma's site are fantastic, and usually kick up an ordinary meal or side dish a notch by adding certain spices and ingredients (i.e. paprika or natural bacon flavored salt in the above mentioned recipe). You'd be surprised how many parents know next to nothing about cooking.
The best ideas are the simplest ideas. And, of course, the best ideas may seem obvious once pointed out. But that's the point - unfortunately, many people need these seemingly obvious options pointed out. There's a reason those LUnchables are everywhere. And, even those who don't resort to frozen supermarket pseudo-foods, can get into a cooking rut and forget what a difference a change in spices makes. So, thank you Alma! By the way, prof, you seem to have accidentally included a little compliment in there about the chicken on a stick. Be careful - your snarky persona is on the line!
jsmom,
Thanks. You're right.
Although, for some reason, because I post a lot and have no problem airing my problems with things, I work to temper my snark with nice, supportive posts-- thanks for noticing.
Like your point about a cooking rut is right on the money.
Thanks for your comments people. Constructive feedback is always appreciated. We all thrive when we feel supported-even the Prof!