Tuscan Fries

Matt and I had a bit of a decadent meal last week. Well, decadent for us. We try to sneak whole grains in wherever possible, use healthier fats, and stay away from excess (which, naturally, is loosely defined) calories and fat. So last week’s steak (wonderfully rare), corn with butter, and Tuscan fries with aioli were an incredible treat. These fries are amazing because of their simplicity: good olive oil, fresh rosemary, kosher salt, and garlicky aioli for dipping. But they can be made in a variety of different ways depending on time restraints, texture preferences, or ease of preperation. I’ve made a list of a few possible methods so you can choose for yourself…

Tuscan Fries

 

Served 2.

Leftover Potential: Since these will lose their crispness under refrigeration, I’d mash up any leftovers for a breakfast hash the next day – just add bacon, onion, and a fried egg!

Baking: This method might make for less crispy potatoes, but they are soft, smooth, and creamy in texture, which is quite lovely with the rosemary. Toss the seasoned potatoes in olive oil to coat, and spread onto a hot baking sheet, and roast in the oven (400 degrees) until tender, about 10-15 minutes.

Combination: This may seem like it would be a hassle, since it involves two cooking methods, but actually it’s the simplest option (for me, anyway). I sear the potatoes briefly, and then toss them into the oven. They finish cooking in there while I finish the rest of dinner. Plus you get the benefits of both pan frying and baking! I heat a couple tablespoons of oil in a large saute pan over medium high heat. Add the potatoes to sear. When the potatoes are evenly browned, spread the potatoes evenly onto a baking sheet and bake in a 375 degree oven until tender, about 10 minutes.

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