I almost feel like I’m cheating with this post.
For lunch yesterday I ordered a Reuben from some place in Schenectady. I have been ordering these bad boys a lot lately (probably because I went 25 years of my life without partaking in this wonderful Irish delicacy). Back on point, this Reuben was horrible and that only made me want to go find and devour a good Reuben… so I made my own for dinner. Yep, it was a double Reuben day.
But that’s a post for later this week. Today’s post is the fries that we made to go with the excellent sandwich.
I’ve tried baking fries in the past, and they have always come out soggy and disgusting… nothing turns me off more than a limp greasy french fry. These fries, on the other hand, came out surprisingly perfect… I did not once wish these were fried instead.
All of the pictures I took of the cutting process came out a blurry mess… which is fine. You people are probably capable of visualizing the process as I put it in a nice bulleted list.
- Wash potatoes.
- Cut off both ends of the potatoes.
- Cut slices (of desired thickness).
- Cut fries (of desired thickness) from your slices… try and keep them even.
- Place on pan and lightly oil, then toss to spread the oil.
- Season with parsley, garlic powder, oregano, black pepper, and salt.
25 minutes in the oven and they are starting to take shape (picture 1). I took them out and flipped them around a bunch.
15 to 20 minutes longer they are cooked quite nicely (picture 2). I took them out and burned my mouth testing one.
Although they took quite a while to cook, I am very happy with the result and will be testing different combinations of herbs (and other random stuff (cheese?)) to make these even better in the future.
The Reuben portion of this meal will be coming on Tuesday.
Baked french fries that come out as crispy as the fried version. Who knows if these are any healthier, but they taste better than any of the crap you get from fast food places (and are much cheaper).