Potatoes are most certainly a staple in my diet. They are filling, cheap, and full of healthy starchy carbs. But potatoes on their own can be quite bland...so how do I make them appetizing without having to cover them in butter and sour cream? MAKE AND BAKE FRIES!
WARNING: once you try cooking potatoes this way you may never want to have them any other way...because they're so damn good.
Step 1: Preheat oven to 425 degrees Fahrenheit.
Step 2: Wash 3 large russet potatoes (this will be enough to fill a baking sheet).
Step 3: Cut potatoes lengthwise into half inch slices. Lay slices on cutting board and cut again lengthwise into half inch slices. This should leave you with 'fry shaped' pieces of potatoes.
Step 4: Put potato slices in a large bowl...it's time to get SPICY. Add whatever seasonings you want to your potatoes and don't be afraid to get a little crazy. It can be easy to under season the potatoes so make sure that you add enough seasoning to coat each potato wedge (my favorite combo is garlic powder, salt, curry powder, and paprika).
Step 5: Lay a silicon mat on your baking sheet and place potato wedges on top (if you don't have a silicon mat you can line the baking sheet with foil). If you do use foil note that the bottom of your potato wedges
will get cooked faster than the rest of the potato.
Step 6: Place potatoes in oven and cook for 32-35 minutes.
Step 7: Let cool for a few minutes and DEVOUR! Serve them as a side with a burger or make potato 'nachos' with them (top with lettuce, tomato, avocado, black beans, and salsa)! The sky is the limit :)
*Russet Potatoes are ideal because they have a higher water content than sweet potatoes. This means that once you cut your potatoes into wedges the spices will naturally stick to each wedge. If you are using a different type of potato and notice that the spices aren't sticking add 1 Tbsp of coconut or olive oil to LIGHTLY coat the wedges before adding your spices.
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