Thursday, October 26, 2006


Crispy Oven Fries

These oven fries are crispy on the outside and creamy on the inside. I actually got this recipe from Cook's Illustrated. I know it seems lengthy, but it's really not that hard. And they are sooo good!

3 large russet potatoes, peeled and cut into 10-12 even-sized wedges
4-5 tbsp. vegetable (not olive) oil
3/4 tsp. salt
1/4 tsp. pepper

  1. Preheat oven to 475.
  2. Soak potato wedges in a bowl of hot tap water for 10 minutes.
  3. In the meantime, coat the bottom of a large, metal baking sheet with 3-4 tbsp. oil. Sprinkle with salt and pepper.
  4. Remove potatoes from water; place on paper towels and lightly pat to dry.
  5. Pour tap water out of the bowl; rinse and dry. Place potatoes in the bowl and toss with remaining 1 tbsp. oil.
  6. Arrange potato wedges on oiled baking sheet in a single layer. Cover sheet tightly with aluminum foil.
  7. Bake 5 minutes; remove foil. Bake 15-20 minutes, or until golden brown spots appear on fries.
  8. Remove from oven, flip each potato fry over using a spatula and tongs. Make sure each fry has been flipped.
  9. Put back into oven and cook an additional 10-15 minutes, or until golden brown.
  10. Remove from oven and arrange on a new baking sheet covered with paper towels to drain. Serve hot.


Freakin' awesome slow-cooker pot roast

This is a very tasty classic pot roast recipe. It's very easy to put together because there's practically NO chopping involved. The veggies are added only to contribute to the overall taste of the roast, not to be eaten themselves.

1 big hunk of beef, doesn't matter what cut or what size. It should be a roast, though.
1 onion, cut in half and stuck with two whole cloves
1 carrot (can be left unpeeled), cut into large chunks
2 stalks of celery, cut in half - include greens on top if they look okay
1 whole garlic clove, peeled
1/2 C water
1 bay leaf
2 tsp. salt
1/2 tsp. pepper

Place all ingredients in crockpot. Cook on LOW 8-12 hours. Serve beef with mashed potatoes or rockin' oven fries.

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