So while I was roasting a chicken tonight, and realized it was going to take much longer than planned, I quickly improvised with some scrambled eggs, veggies and fruit for his dinner. He then proceeded to ask for yogurt and black olives. And yes while I served them separately he combined them. How are kids picky eaters when they will eat a combo like that I'll never know.
Since everyone one else was accounted for I was tired I just ate the potatoes as a meal. Not very nutritious I know but there are those days when fed equals good enough. And trust me these are good enough. They were terrific. The only change I would make in the future is less parsley, I think I will dial it down to only 1 tablespoon next time. I also threw them back in the oven for a minute or two to melt the parmesan.
Oven Fries
slightly adapted from Tyler Florence
Ingredients
4 small russet potatoes, cut into 8 wedges each
3 tablespoons olive oil
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano
Method
Preheat the oven to 425. Preheat a baking sheet in the oven for at least 5 minutes (I did about 20). While the baking sheet is heating, toss the potatoes iwth the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto the hot baking sheet. Spread into a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then (I admit I didn't and with a little force they still came off the pan fine) until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese. Return to oven for 2 minutes to melt cheese.
I'm so making these this week!
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