Sunday, January 15, 2017

Guiltless French Fries

Goodness!  I haven't been here in two years.  So sorry.  I will try to do better from now on.  One of my New Year's Resolutions (yes, I believe in making a goal....) is to get in touch with the artist within.  I am re-reading The Artist's Way by Julia Cameron.  I even have a cadre of 5 other souls who are embarking on this journey with me and investigating how to unleash the artist that resides within us all.  It's not an exercise in requires a lot of reading and a daily writing upon rising.  Check it out if you are interested.  Part of that learning and re-reading has led me back to you...and this silly blog.

Tonight I am making a side-dish for the love of my life...that persnickity (spell check say's this is not a word), sometimes obnoxious, defiant, and pessimistic better half.  He loves all things potatoes.   Breakfast-Lunch-Dinner, he can't get enough.  He might even be worse than my mother when it comes to eating potatoes and doesn't care how they are fixed, just have them on the table.

This recipe originally came to me in a cookbook that I have no idea where or why I bought it:  "Simply Colorado:  Nutritious Recipes for Busy People" by the Colorado Dietetic Association.  I've changed this recipe so much that it no longer really resembles the original one.  However, I still encourage you to get a copy of this cookbook.  The recipes are healthy, delicious and won't disappoint.  Get yours at:  Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120.  The Cranberry Cottage Cake with Lemon Sauce is worth the $ on it's own.

Who doesn't love French Fries?  Who doesn't love seasoned crispy French Fries?  IF....and I mean IF there are any leftovers, these leftovers chop up nicely in a breakfast burrito the next morning or in an omelet.   Between Chris and Jim, there were rarely any leftovers.

I am using our own garden grown potatoes (but I didn't it doesn't matter)

2 lbs. of potatoes.....wash and scrub really well, leave the skins on and cut them into quarters
2-3 TBSP olive oil
Toss the potatoes well with the oil

Mix the following really well in a small bowl:

2 tsp. Parmesan cheese (grated)....tonight I am using Kraft Rosemary & Garlic Grated Parmesan
1/2 tsp Bacon Salt
1/2 tsp garlic powder
1/2 tsp Sweet Paprika
1/4 tsp onion powder
1/4 tsp New Mexico Chile Powder
1/2 tsp lemon pepper

Mix it well.....this is what it looks like:

I like easy clean-up and am a huge fan of non-stick foil!  Put your 1/4'rd (is that a word?) oiled potatoes on a sheet pan lined with non-stick foil.

Sprinkle the seasonings to coat each potato....take your time.  Every bite should be a little slice of Heaven.

Place in a preheated 350F oven for 30 minutes.....turn the pan and bake another 30 minutes IF you want them crispy....if you want them soft, bake only another 10 minutes.

Bet you will be eating them before they even get to the table.

P.S.  These are really yummy dipped in the High Bush Cranberry Catsup.  I don't know if I published that recipe from the local Extension Office in Fairbanks.....but if I didn't you can get it there...that one is also excellent for a dipping sauce for Grouse McNuggets! (Another recipe to come)

Happy 2017 to everyone!


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