We’ve made this recipe 4 times since we discovered it a few weeks ago.  I don’t really change much about this recipe, but I do omit some stuff.  I almost never have fresh herbs on hand.  If I buy some, they go bad before I have a chance to use them.  Life (and cooking) just isn’t predictable enough for fresh herbs in this house.  So, here’s my dumbed down version.

1 large potato per person

Franks Red Hot Sauce

olive oil (or whatever oil you like to cook with)

1 tsp garlic powder

S&P

cheddar cheese

blue cheese

Preheat oven to 450.  Slice the potatoes in to slices like a steak fry (I get about 8 thick, triangular slices out of each potato so that each fry has skin on the back of it.)  Place the potatoes in a pot of cold water and bring to a boil.  Once it starts to boil, set a timer for 5 minutes, and drain them immediately after your timer goes off.  Don’t overcook them!  They should still be very firm.  Toss the potatoes in a generous drizzle of olive oil, about a tsp of garlic salt, and the S&P.  Lay the potatoes out in one layer on a baking sheet and bake for about 15 minutes, or until the potatoes start to brown just a little bit.  Flip them to the other side and continue to bake 10-15 minutes more, until they are all browned and crispy.  Remove the fries from the oven and crank it up to “broil.”  Pile the fries on a broiler safe dish and drizzle Franks sauce over the top of them, shred a bunch of cheddar cheese on top and sprinkle the whole thing with Blue Cheese crumbles.  Broil until the cheese is bubbly.  Devour and lick your fingers.

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