Oven Roasted Potato Fries · Recipes · weekly menu

Chuck’s Oven Roasted Potato ‘Fries’

David and I were watching the Cooking Network the other day, and came across a show by the name of “Chucks Day Off.”  The host is Chuck, and he was very down to earth, and cooked some really interesting recipes.  One of which we tried tonight.

I am sticking with my menu from October 4th with the London Broil, onions and mushrooms, and my ratatouille.  So we normally have rice or some other potato.  It has been cooler lately, and we have the windows open.  I was working on the broil, onions and mushrooms, and watching Carmen try to cut the vegetables for the ratatouille.  David did the potatoes this evening.

Here is the recipe:

4 large russet potatoes, scrubbed but not peeled
3 – 4 Tablespoon olive oil
a pinch of sea salt
a grinding of black pepper (which we forgot)
a few sprinkles of smoked paprika
a few sprinkles of steak spice or seasoning

Heat oven to 425 degrees.  Cut potatoes into nice thick “handcut fry slices.”  Place in a large bowl and cover with cold water.  It helps to remove excess starch.  Drain and pat dry on a paper towel.  Arrange in a single layer on a baking sheet.  Drizzle with the oil, sprinkle with the salt, pepper and paprika.  Bake until tender and golden crispy outside – 35 to 40 minutes.

I forgot to take before pictures.
They turned out really nice and crisp.
And they were an excellent compliment to the London Broil, and ratatouille.

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