Best of the Best

I am not a big French fry person; unless my dad or Chick-fil-A made them, I probably don’t want them. Several years ago, though, Mr. Gray and I found a recipe that we’ve modified into something I really like now. They’re not quite fries, not quite chips. They’ll completely delicious, though.

Because I’m so good at remembering to take photos of processes as they occur, notice we jump right to the baking stage. It’s not a good idea, though–don’t miss the boil stage! The boil stage makes ’em perfect.

To Bake

From the top, folks!

  • Peel the potatoes (the number of potatoes is completely dependent upon how much you need to serve) 
  • Rinse them well and slice them into coins
  • Preheat the oven to 425 degrees
  • Put a baking sheet in the oven to preheat along with the oven
  • Add the coined potatoes to a sauce pan and cover with water–no potatoes sticking out! 
  • Bring to a rapid boil
  • Boil for 2 minutes
  • Pour potatoes into a colander and drizzle with olive oil
  • Shake colander to cover all potatoes with olive oil 
  • Open oven, pull entire rack and baking sheet out and dump the potatoes onto the hot sheet (see photo)
  • Spread potatoes evenly over baking sheet and sprinkle with salt, pepper, and other desired seasonings
  • Bake for 25-30 minutes, or until desired crispness is achieved 
  • Eat up! 

Empty

Did I mention I also forgot every other photo in between?  

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