2013 has started off with a bang. And a lack of compelling food stories. So, instead of a rant or commentary, here’s another recipe. It’s nothing remarkable, but it is delicious.
What you’ll need: Red potatoes (I prefer organic baby red potatoes from Trader Joe’s or Fresh & Easy), salt, pepper, extra virgin olive oil, white wine vinegar, garlic powder, herbs to taste (I use an Herbes de Provence blend, but a smoky barbecue rub works too), shredded Parmesan cheese.
- Line a large sheet pan with greased aluminum foil. The foil isn’t necessary, but it makes clean up easier.
- Section the potatoes (2-3 per person, depending on size–of the potatoes, not the people) into wedges. You’ll need to either cut them into quarters or sixths depending on their size.
- Put the potato wedges in a large bowl and season generously with salt, pepper, garlic powder, and herbs. When in doubt, use more than you think you should.
- Add a few dashes of vinegar (1/4 teaspoon) and enough olive oil to cover the potatoes.
- Stir so that the wedges are evenly coated with oil and seasoning.
- Cover and let sit for at least one hour. You can also refrigerate the seasoned potatoes overnight, just bring to room temperature before cooking. It’s important that you let the potatoes marinate for at least an hour so that the oil and flavor can permeate the flesh of the potato.
- Heat the oven to 400 degrees.
- Place the potato wedges skin-side down on the baking sheet.
- With a spoon, drizzle additional oil and seasoning mixture from the bottom of the bowl onto wedges as needed to evenly coat.
- Roast the wedges in the oven for 30 minutes.
- Remove from oven and test for done-ness. A fork should pierce the potato easily.
- Sprinkle the potato wedges with shredded Parmesan, 5-6 shreds per potato.
- Return to the oven and roast for 10-20 more minutes, until the cheese is melted and the potatoes are golden brown.
- Let sit for 5 minutes and then serve as a side dish.
I’d never perfected “oven fries” as well as this until recently. I think that the smooth texture of the red potatoes as well as letting the potatoes marinate in the oil for a while is key to giving the potatoes that soft texture and crispy skin characteristic of deep-fried potatoes. I love these as an accompaniment to roast pork or grilled steak (make this handy creamed spinach recipe as an additional side). They’re also great as leftovers for breakfast–add them to a hot pan a couple minutes before your eggs and you’ll have delicious, fully-cooked potatoes for your scramble or omelet.