It’s “Frites” Week (French Fries)

Parmesan Herb Roasted Potatoes photoshop

 

It’s “Frites” week. So what are frites?Well, they are  French fries in French, meaning, these delicious potatoes are fried. But I will show you how to make delicious  “Frites” style potatoes that are baked and seasoned just right that you won’t miss your fried potatoes. Really.

Trying to cut back on calories and saturated fats is a struggle for many people. Let’s face it, everywhere we turn there are ads, billboards, commercials and right-in-your-face fried foods, especially potatoes, known as French Fries. The temptations are all there. And you can go to a drive-thru (meaning order your food at a window and drive to another window to pick up your food without getting out of your comfortable vehicle))and have some  French fries in under 5 minutes. Wow, talk about fast food! But is it healthy or nutritious? Or do you feel bloated and gassy and have that “I want to die” feeling 5 minutes after you eat the drive-thru fries? Now we all know how delicious they taste, slightly salted, crispy and hot. OMG, I can virtually taste them as I write this article!  Serve them with some some of protein, usually a burger or a juicy cut of steak and you’ll be in a food coma right away. But we also know how they are really not considered a healthy alternative for a vegetable, even though we are telling ourselves we are eating vegetables.

But don’t be sad. Instead of deep frying (the non-healthy alternative) I coated these cuties in some extra virgin olive oil and baked them in a very hot oven to get that crispy texture without all of that fat. To make them a bit more decadent I coated them in some fresh herbs and , granulated garlic and onion and grated Parmesan cheese. Now who can say no to cheese? That gives them that amazing taste that you’ll be asking yourself, why haven’t I thought of this before? You can even make these for a Sunday brunch.

In the past I have made made many variations of baked potatoes, but the other day I caught a glimpse of “The Rachael Ray Show” and she prepared these potatoes with some fried steak. I loved the potato idea but I opted for just a seared, beautifully seasoned steak. This whole meal takes about 35=40 minutes from start to finish to prepare and so as Rachael called it a “Date Night” meal you will have more time to actually enjoy each others company than preparing and cooking a meal. Heck, you can both sit in your favorite jammies, play your favorite music, crack open a bottle (or 2 or 3) of wine, prepare this meal together and sit down to a beatifically set table, or dinner-in-bed  and enjoy your meal together. It’s YOUR date night, so do whatever makes you comfortable and actually gives you more quality time together. Okay, you have children and date night is becoming more of a family night, then have the kids help you in the kitchen, set the table and spend quality time talking to each other. Meaning, ALL ELECTRONIC DEVICES are turned off. The saying goes, a family that eats together, stays together. But as always, Enjoy!

Parmesan and Herb Roasted Potatoes

Ingredients: Serves 2

1 pound fingerling potatoes, halved or 2 large Russet potatoes, scrubbed clean, skins on, each cut into 10 wedges

6 tablespoons olive oil, divided

1 teaspoon each granulated garlic and granulated onion

Salt and pepper

2 teaspoons fresh thyme, chopped

2 teaspoons fresh parsley, chopped

3/4 cup ketchup 2 tablespoons aged balsamic vinegar or 1 tablespoon Balsamic drizzle –

1/2 cup Parmesan Cheese, grated

Preparation:

Preheat oven to 425°F with a baking sheet inside. In a mixing bowl large enough to hold the cut potatoes, place in 3 tablespoons olive oil, granulated garlic and onion powder, salt and pepper, chopped thyme and parsley. Mix to incorporate and add in the cut potatoes. Gently toss to coat the potatoes with the mix.  Scatter potatoes on the hot baking sheet and roast 30 minutes, turning once halfway thru roasting.

In a small mixing bowl, mix together the ketchup and balsamic vinegar; reserve.

Place the mixing bowl to the side without rinsing it, you will use it once the potatoes are done. Remove the potatoes from oven and place back in the bowl you previously used since some of the oil is still in there. Add in the grated Parmesan cheese and the remaining olive oil. Gently toss to coat the potatoes.

Serve with the ketchup mix.

 

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