Tag Archives: potatoes

Baked Potato Fries

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French fries have always been a weakness of mine. I will say that I hate fast food, including their fries. I doubt fast food is even gluten free, because of all the cross-contamination, but that doesn’t even matter since I prefer to avoid it at all costs. When I did eat it, it always gave me the worst stomach ache afterwards. Anyway, I do love french fries if they have been done well. I will not spurn restaurant french fries (unless they contain gluten, of course, and even then it’s tough) or the frozen kind that you can get at the grocery store. But my favorite style/type of french fries are definitely the homemade ones. They are better for you because there is not nearly as much oil/grease involved (at least the way I do it) and they taste SO much better!

For these delicious gluten free and homemade french fries, all you need are potatoes, olive oil, and a little salt. You use 1 large potato per person. Now, you can cut the potatoes lengthwise, for traditional-style fries, or you can can slice them, to make round fries like I like to do. These are great because they are so easy and make a delicious lunch and/or dinner side, but they also make amazing hash browns for breakfast or brunch. The french fries are also great for a snack, if eaten in smaller portions. Mm-mm.

However, this post is not exactly about fries. Sort of, almost, but not quite. Because, in addition to the methods above, you can also bake your potato the way I did tonight. The way that this post is mainly about. The way that is actually the easiest and simplest of the three methods. The title of this post is “Baked Potato Fries.” And that is more literal than you’d think, because with this delicious side, you don’t cut all the way to make totally separate fries. You slice the potato into thin pieces, like you would normally, but stop short before cutting all the way through.

Potatoes, no matter how you cook them, are always great meal accompaniments. Tonight, we had one of my favorite things: salmon. Baked salmon, veggies, and the baked potato fries. For the veggies, we sautéed mushrooms, squash, and green beans with a little bacon (similar to my veggie dinner). SO. GOOD. Now for the potato recipe…

Baked Potato Fries

Preheat the oven to 350 degrees. Slice each potato into thin pieces, like you would normally, but stop short before cutting all the way through, so the potato is still combined, but sliced. See the picture above and below for a better reference. Next, put the potatoes into a glass or ceramic oven-safe dish and lightly drizzle olive oil over each potato, so that it goes between the slices and on the top/sides. Lastly, sprinkle a tiny bit of sea salt over each potato. Put the casserole dish in the oven and bake for 30 minutes. Take the dish out and use a spoon to reapply the leaked oil and juices. Put dish back in oven and bake an additional 40 minutes. Serve almost immediately (will be hot).

Baked Fries

Preheat oven to 350 degrees and line a baking sheet or pan with tin foil (grease lightly). Slice/cut potatoes to desired style and size. Line the pan with a single layer of your potatoes. Bake potatoes in the oven for about 30 minutes, or until golden. Let cool a little before serving, because they will be HOT, but don’t wait too long because they also cool fast.

Skillet Fries

You can also cook your fries on the stove top. Just lightly grease a pan with olive oil and preheat pan to medium high heat. Then, just add as many potatoes that will fit in a single layer ont the pan. Let them cook for about 2 minutes and then flip them all over. They should be a golden brown color. Once finished, remove fries to a paper towel-lined plate to get rid of any excess oil. Let the fries cool a little before serving, because they will be HOT!

NOTE: I actually made these yesterday morning, for my frittata. I also have to admit that not all the fries, or hash browns, made it into the frittata, although they all made it to my stomach!

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Fabulous First Frittata Attempt

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Today I was planning on making more mini quiche/omelets, but with different ingredients. However, I made a spur-of-the-moment decision to bag that and try to make a frittata instead. I have seen all sorts of frittatas online and have been dying to try one. I really love the ones that use broccoli and/or spinach, but unfortunately, I had neither. One wonderful ingredient I did have, however, was potatoes (note: I really want to try to make a Spanish tortilla sometime). Potatoes, mushrooms, and turkey bacon. I usually only use chicken or turkey as my meats, because they are healthier and, in my opinion, better–tastier. I don’t even really like meats like bacon, but I will occasionally make an exception, like here. Notice that I used turkey bacon, so even though it is not great, it is better than regular bacon.

This was not a perfect, traditional frittata. In other words, I do not own a cast iron skillet (I should…) so I left out the bake-in-the-oven step. Nonetheless, this recipe turned out fabulous! It was so delicious and I can’t wait to make more and experiment with different ingredients. The texture was perfect: not mushy or slimy or anything like that. Everything was cooked to perfection!

For a vegetarian frittata, omit the bacon and use more of the other ingredients, or add your own.

Lastly, because I only used 3 eggs, this frittata was a little thinner than most…almost like a pizza frittata (Hmmm…)! But you can always add more eggs and ingredients, although I can’t say how the cooking time/method would change. Enjoy!

Ingredients

  • 3 eggs
  • 1 tbsp milk, approx (I don’t even measure)
  • 2 bacon strips
  • Cheese
  • Potatoes (I used a quarter of a large potato)
  • Portabella Mushrooms, cut up (1-3 handfuls)

Instructions

  • Preheat a medium frying pan with a little olive oil over medium high heat.
  • Slice potatoes (about 1/8-1/4 inch) and cook in pan until golden-brown (careful when flipping–oil is very hot).
  • While the potatoes are cooking, whisk eggs, milk, and a handful of cheese together well until smooth (I used a fork to mix) and cut/tear bacon into small pieces.
  • Once potatoes are done, remove them from the pan onto a paper towel (or two) to absorb any excess oil.
  • Then pour most (not all) of the remaining oil in the pan into the sink and cook mushrooms over a lowered temperature (they will still cook very fast; do NOT leave them). Once the mushrooms are done, remove them to a plate or paper towel.
  • Move pan to a new, cool burner and wait a minute for the pan to cool some.
  • Spread all of the bacon bits, mushrooms, and potatoes in an even, single layer on the bottom of the pan, and then pour the egg mixture on top. Sprinkle a little more cheese around on top.
  • Turn the heat to medium low and cook for about 10 minutes. After a while, when the egg begins to set on the edges, use a spatula to separate the frittata from the edge of the pan and tilt it so that the uncooked egg goes to the bottom.
  • The frittata will be finished when the egg is almost entirely set, and there is just a tiny bit of uncooked egg. But even that should not really move around if you tilt the pan. At this point, the frittata should easily come off/out of the pan. Gently and carefully slide your spatula underneath and slide the frittata off of the pan and onto a plate.
  • I like to cut mine into quarters (using the spatula). Serve immediately.