I just finished taking my second orthopedics practical, and I must say I am very, very relieved. For some reason I get incredibly anxious before practicals, even when I am sure that I know all the material. My heart starts racing, I get palpitations, I pee every four seconds (TMI?), and my brain rapidly empties of whatever material I had learned in preparation. All of that understandably makes me even more anxious, which means I just get swept up into a giant self-perpetuating vicious circle of nerves.
But it’s over now, I did a good job, the sun is shining, I get to blog for a while before I have class at 11:30, and I get to go to the gym tonight.
And my baby tomato plants are growing!
So in the name of spring and summer, I wanted to post a super quick and easy recipe that is perfect for BBQs, cookouts, easy entertaining, pickupable-kid-food, satisfying-man-food, and of course, healthy-lady-food.
These oven fries are cut into big matchsticks shaped just like those from Mickey-D’s, and with a little drizzle of olive oil and a sprinkle of salt, pepper, and paprika, they are just as gratifying as the fast-food version without any of the guilt–and you can take or leave the ketchup.
Hot and Tasty Oven Fries (serves 4)
- 4 medium-sized potatoes (I used Yukon Gold, ’cause that’s what I had, but I recommend Russets, too)
- 1-2 T olive oil for drizzling
- 1 t paprika (I used sweet but smoked paprika would also be out of this world)
- salt and pepper to taste
Scrub the potatoes, but don’t peel them–I like the way they look with the skin on. Preheat your oven by turning on the broiler–I broil the fries to make them quick and crispy, but this only works with thin-cut fries, not thick oven wedges. I still use the oven rack in the middle position so they don’t burn. If you don’t want to use the broiler, use a high setting–400 to 450.
Cut the potatoes into thin matchsticks, roughly the size of fast-food fries. I like the slice the potatoes into thin rounds and then stack a few rounds on top of each other before slicing into matchsticks. It goes pretty quickly this way.
Some people will soak the potatoes in water for 15 minutes to a half-hour to remove some of the extra starch at this point, but I like recipes that are quick, so I don’t go that route. Don’t worry, they are still delicious!
Dump the fries on a cookie sheet and drizzle with olive oil and sprinkle with paprika, salt, and pepper. Toss them about to make sure they all get covered, and place in the oven. Every few minutes, toss them around again using a spatula so they get baked on all sides. I like fries that aren’t too crispy, so I kept them in there about 10-15 minutes, but they could have gone longer if I wanted more crunch.
Feast away, my friends, and celebrate the coming of spring, summer, and the foods that go with them.
And as a perfect little note to leave you on, look who I caught napping on the couch together:
If that image doesn’t relieve any lingering anxiety I have, I don’t know what will. Enjoy the rest of the day!