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
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.