Wednesday, June 27, 2007

Simply Potatoes

Oven Fries..... Simple to make, simple to eat.


5 medium Yukon Gold potatoes (our fav but you can use other kinds)
figure at least one potato per person
Olive oil
Montreal Grill Seasoning (or any other seasoning you like)



Slice clean potatoes (skins on) into wedges. I figure on slicing each potato into 6 wedges or so, depending on how large and thick the potatoes are. I do not fuss much about this, but make rustic wedges. Cover a cookie sheet with foil, add potatoes on top and then drizzle them with olive oil (approx. 3 T. or so). Now toss the potatoes in the oil until they are slathered in it. Set wedges on their skin edge so they are tipped up like little sail boats. Now sprinkle with your seasoning. We like Montreal Grill Seasoning, but you could use Italian seasoning, Lawrys, Mrs. Dash, lemon pepper, paprika, garlic, chili powder or a combination. Now slide the potatoes into a 425* F oven for about 30-40 minutes or until golden brown. Serve plain-o or with ketchup, ranch dressing, sour cream or any kind of dip you like. We're having our Oven Fries with chipotle burgers on the grill and fresh garden greens on the side. Simple food is good food.


7 comments:

  1. I do those too, but it never looks like it's going to be enough. But then it is.

    Thanks for the reminder. :)

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  2. This is the favorite potato way in my family :-) I use olive oil, salt and chives......

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  3. yum...making these for Sunday brunch.Thanks Jody!
    Love,
    Debbie

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  4. Have only just found your wonderful blog. I've checked out all previous posts and loved to read all the poems and bible verses.Also it's great to see how country people live in other places.Yummy recipes. Thank you so much, I'll be a regular visitor from now on.Would you mind if I put a link to you on my blog next time I post?

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  5. Helen, yes, you may link Gumbo Lily to your blog. Welcome!
    ~Jody

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  6. Jody,

    We have made these TWICE since Garrett has been home and just LOVE them!
    Thanks. Yum yum!Happy 4th!
    Love,
    Debbie

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