I’ve been neglecting you, my pretties. I know, I know. But I have done so with valid reason. G and I got away this past weekend. Away. Alone. Sans enfants. Adults-only. Freedom. Bliss (a.k.a sleep). I could go on. But you’d be too jealous. So I’ll stop now and brag about how awesome my oven fries are instead.
There’s just something about pulling this out of the oven
that makes you cry tears of joy. Because you just know how absolutely amazing these little pieces of crispy potato goodness are going to be. I have, I truly believe, finally perfected my oven fries recipe. A recipe that I shall now share with you my friends.
Crispy oven fries
3 large yellow flesh or Yukon gold potatoes
2 tbsp of olive oil
Scrub potatoes, peel and chop into wedges. Soak in cold water for at least half an hour (mine soaked all day in the fridge!) Drain and pat dry using paper towels or a clean dish towel.
Pre-heat oven to 475F (yes. That hot!)
Line a cookie sheet with aluminium foil. (This step is purely optional but G hates doing dishes as much as I do and this makes for a quick clean up)
Drizzle half the oil (1 tbsp) on cookie sheet and brush it across the whole surface using a pastry brush. Sprinkle salt and pepper straight on oil.
Put the potatoes in a bowl toss with remaining oil. Lay them out on the cookie sheet and sprinkle liberally with more salt and pepper.
Roast potatoes in the oven for about 40 minutes or until nice and golden. Remove from oven and revel in the potato perfection.
I served these with salmon cakes with a creamy dill tartar sauce. Which were good, but were quite outshone by my potato masterpiece.
Salmon cakes with dill tartar sauce
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons fresh parsley, chopped
2 cans salmon, drained
1 large egg, beaten
1 1/2 teaspoons Dijon mustard
1 cups fresh whole-wheat breadcrumbs(slightly more if needed)
1/2 teaspoon freshly ground pepper
Fresh lemon juice
Preheat oven to 450F. Spray a baking sheet with some cooking spray.
Heat 1 tsp olive oil in a frying pan over medium heat. Add onion and celery and cook under softened.
Place salmon in bowl and mash with a fork (leave the skin and bones. They mash up just fine and are good for you!) Add the egg and mustard. Mix well. Add onions, breadcrumbs and pepper. Mix again (your hands are the best tools here!) Shape into 8 patties. **If the consistency is too wet, add more breadcrumbs until the mixture is sticky enough to for patties.
Heat 1 tsp olive oil in the pan over medium heat. Add half the patties and cook until the undersides are golden. Turn them over onto the baking sheet & repeat with remaining patties.
Bake the patties until golden on top and heated through, about 15 to 20 minutes.
Dill tartar sauce
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced shallot
2 tablespoons lemon juice
salt and pepper to taste
Mix all the ingredients in a bowl and refrigerate for about an hour before serving.