I know, I've already put the recipe for Roasted Veggies on here, but then I found this recipe for Oven Fries and really liked it. You know how sometimes roasted potatoes can be kind of limp . . .they're still good; just limp. Well, this recipe makes them more crisp. They are more like real fried fries, but healthier. I found it on another food blog (I didn't print which one, so I'm not sure where.) Amounts can vary according to your needs, but this is the basic recipe:
3 medium potatoes, peeled and cut in even sized wedges
Oil (the recipe called for vegetable oil. I used that, and then another time substituted olive oil. I could detect no difference. So I use the healthier olive oil.)
Salt and pepper or Montreal Steak Seasoning or Seasoned Salt, to taste
Preheat the oven to 475. Place the potatoes in a large mixing bowl and cover with hot water. (This is the trick for making them crisper) Soak for 10-30 minutes. While the potatoes are soaking, drizzle oil on a large, sided cookie sheet (about 4 Tablespoons.) Tip the sheet from side to side to evenly coat, or use a pastry brush. Sprinkle the oiled pan with seasonings of choice.
Drain the potatoes. Spread them on layers of paper towel or kitchen towels. Pat completely dry with another towel. Wipe out the soaking bowl, removing all water. Put the potatoes back in the bowl and toss with more oil ( 1-2 T.) Arrange the wedges on the oiled pan in a single layer. Sprinkle with salt. Cover tightly with foil (another important key!) and roast in the very hot oven for about 5 minutes. Remove the foil and continue to roast until the potatoes are golden brown. If you don't have a convection oven, rotate the pan half way through the 15-20 minute cooking time. Also, using tongs, flip the fries (honestly, I don't always do this because I'm lazy) After you flip them, you are supposed to continue to roast for another 5- 15 minutes. Just watch them and take them out when they are golden and look like fries. Transfer the fries to a paper towel- lined plate to drain some of the grease. Taste and add seasoning as desired. Serve very warm with Utah Fry Sauce.
Utah Fry Sauce
Did you know Fry Sauce is a Utah thing? At least it started in Utah and has spread to some other Western states. In the East, they don't even know what you're talking about. It's easy to make. Just put about 1 part ketchup to 2 parts mayonaise in a bowl. Mix well. Put in a small amount of dill pickle juice (this is very important if you want it to taste like Utah Fry Sauce) Put a little in and taste it. If you feel like you just were transported to Artic Circle in your hometown, then you got it right. Add more if needed. You can also put in some finely chopped dill pickles if desired, but really, why? It's so good just creamy and smooth.