Perfectly cut homemade potato fries, using the Starfrit Fry Cutter.
#100daysofcooking, Recipes

Day 19: These home fries are a cut above the rest


Baked Fries with Garlic and Herbs


Last night, I made the “healthy” fries, a.k.a. baked parsnips. Tonight, we’re having the real deal — baked fries, made with potatoes.

Which, for the record, are just as healthy. The nutrition facts for potatoes and parsnips are almost identical, with the biggest differences being that parsnips have about five times as many grams of sugar, and potatoes have triple the percentage of Vitamin B6.

There’s no real “kitchen castoff” in today’s culinary adventure, but I have hauled into action my absolute favourite kitchen gadget — the Starfrit Fry Cutter.

The potato is forced through the sharp blades of the Starfrit Fry Cutter, creating perfectly cut fries.
The potato is forced through the sharp blades of the Starfrit Fry Cutter, creating perfectly cut fries.

I bought the cutter as part of a potato-themed gift for our Secret Santa exchange. It  included the cutter, a mini bottle of vodka and the “Darth Tater” version of Mr. Potato Head. Darth Tater was the hit of the evening, but no one wanted the fry cutter except me.

Big mistake, people. Big. Huge.

Kitchen castoff used

None, just a chance to show off my coolest kitchen gadget, the Starfrit Fry Cutter.

This is how we did it

Ingredients

  • Potatoes, 1 per person, cut into french fry sticks
  • 1 -2 tbsp olive oil
  • 1 – 2 garlic cloves, chopped
  • Oregano (basil or rosemary are good, too.) I don’t tend to skimp on herbs, but the amount really depends on whether they are fresh (a couple of tablespoons, chopped), or dried from homegrown (a good handful, crumbled), or commercial dried (1 – 2 tsps)
  • Slices of red pepper (optional)
  • Salt
Homemade potato fries, baked with oregano, garlic and some red pepper.
Homemade potato fries, with oregano, garlic and red pepper.

Method

Heat the oven to 425 degrees.

Spray a baking sheet with an olive oil cooking spray. On the sheet, combine the potatoes and garlic, drizzle the olive oil and mix well so all the potatoes are coated. Sprinkle with salt and oregano (and red peppers, if using) and mix up again. Spread so there is a single layer on the baking sheet and then bake for about 35 minutes total, turning occasionally. Give another sprinkle of salt midway through cooking.


Wondering what the “Kitchen Castoff” reference is all about? Here’s the explainer describing my 100 day project

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