Now that the temps have officially dropped, I’m ready to wrap-up in a cozy sweater and enjoy some of my favorite fall things – apple picking, carving pumpkins, soaking in the changing colors of the leaves – oh, and using my oven again. Like a lot. It’s too hot in summer to have the oven on for an hour or more, but during fall – with the window open and a cool breeze blowing in – I’m just looking for things to fill-up my kitchen with delicious smells! And these potatoes are a perfect start to the season.
Roasted oven fries probably seem like one of the easiest things to make, but actually getting them crispy and crunchy (like fried potatoes) takes some extra care. First, starchy potatoes like russets and Yukon golds crisp up best. Next, cut your taters small (no larger than 1 inch pieces) for the ideal crispy outside vs. fluffy inside ratio. The smaller your pieces the faster they roast (and crisp) and the more edges touching the pan the better! Lastly, resist the urge to salt until your potatoes have finished roasting. Salt draws out the moisture in the potatoes making that crispy outer shell almost impossible to achieve. So, the next time your kids are crying for fries or you’re just in the mood for something delicious try our oven roasted fall fries.
Oven Roasted Fall Fries
2 pounds starchy potatoes, peeled and cut into chunks no larger than one inch
2 tablespoons olive oil
1 tablespoon canola oil
4 sprigs thyme or rosemary
Finishing salt, to taste
Preheat oven to 425°F. In a large bowl, toss potatoes with olive oil, canola oil and rosemary. Transfer potatoes to a baking sheet then spread out in a single layer. Roast, stirring every 10 minutes or so, until potatoes are crispy, browned and tender, about 1 1/4 hours. Transfer potatoes to a serving dish, sprinkle with salt and pepper and serve. Enjoy!