So since posting about our adventures with home made french fries and ketchup, I’ve gotten a lot of attention from friends and family who are interested in getting the recipes and learning the tricks of the trade. And although the ketchup was really wonderful and I will make it a hundred times more this summer, the French Fries were not much to write home about.

So a few weeks later, we took the remaining two burgers we hand-crafted out of the freezer, defrosted them and gave them a good cook over the stove. And then we decided to redeem ourselves with the french fries. Instead of soaking them in oil for an unwarranted amount of time, we pulled a trick that I heard of on Rachel Ray a few weeks back. It’s not so much of a trick, more as the way most people make french fries, but we decided to give it a whirl.

Preheat oven to 450F or as high as you like. Cut up your potatoes into wedges of your desired shape and size.  Season with salt and pepper and drizzle slightly with Olive Oil. Make sure potato wedges are just barely coated in oil. Spread over a baking sheet and bake for 10-15 minutes, turning when necessary.

Burgers and Fries: Redeemed!

These fries were much healthier and a lot crispier than the first batch. No where near as soggy and bursting with flavor. We topped the burgers with baby spinach and red onion and a bit of goat cheese and I sliced up some fresh cucumbers for the side. Combined with the home made ketchup and a little Siriacha sauce- this second time around was a huge hit!

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