Tuesday, January 11, 2011

Herbed Parmesan Fries

In the winter we eat potatoes on a regular basis.  They're inexpensive, versatile, filling, and naturally gluten-free.  What more could we want?  They also have quite a bit to offer nutritionally--according to the Idaho Potato commission, a medium-sized potato with the skin provides 45% of your daily vitamin C, 18% of potassium ,10% of B6, and 8% of your daily fiber.

One of my Christmas gifts this year was a Progressive International mandoline slicer and I used it tonight to turn russet potatoes into homemade fries.  (That's an amazon affiliate link.  If you choose to shop through it, I'll earn a small commission.)  I've cut fries before with a knife and I have to say using the mandoline was nice and speedy! After slicing the potatoes, I tossed them into a bowl of cold water while working on some other things in the kitchen.  When I was ready to cook them, I drained off the water, patted dry and placed them in a single layer on a cookie sheet.  Here they are draining in the sink:
After putting them on the cookie sheet, I drizzled a little olive oil and salt over them, then baked at 450 for about 25 minutes, stirring once halfway through.  When they came out of the oven I sprinkled them with finely ground parmesan cheese and some Simply Organic All-Purpose seasoning.  The kids and adults agreed they were deee-licious!

No comments:

Post a Comment