Extra Crispy Oven Baked French Fries

Link to original recipe is over here. I just made the fries, didn’t use the seasoning mix.

Ingredients

3 medium Russet potatoes

1-2 tablespoons of olive oil

2 tablespoons of grated cheese

Directions

Wash and peel the potatoes. Cut off the ends and cut the potatoes into thin slices about 1/4″ wide.

Add the fries to a large bowl, cover with cold water, and soak for at least 30 minutes but they can soak for as long as overnight (put in fridge if for more than an hour).

After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.

Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1/2 – 1 Tablespoon of the seasoning mixture (if you end up making the one in the link or another seasoning.  I just used plain salt).  Toss to mix.

Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425 degrees. Return the fries to the oven until they are golden brown and the ends look a little burnt.

Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.

Comments

A good chunk of the fries ended up burnt despite checking on them regularly.  The ones that weren’t burnt were pretty tasty but also probably not worth the effort.  I was all for a little more effort if it was a more healthy  option but this was probably just more time consuming than the results were worht.

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Slow Cooker Chicken and Gravy

After not using my Christmas slow cooker for more than a month after getting it, here’s a second slow cooker recipe I tried within the last week:

 

Slow Cooker Chicken and Gravy

The idea for this came from right over here. This blog has a load of recipes on it – a bunch of which I’ve repinned on Pinterest and intend on trying eventually so I suggest heading over there.

 

Ingredients:

2 lbs boneless, skinless chicken breast

1 jar chicken gravy

1 can cream of chicken soup

salt and pepper to taste

 

Directions:

Spray slow cooker with a non-stick spray.  Put chicken into cooker. Mix gravy and soup and pour over chicken.  Cook on low for 8 hours.  Serve over potatoes or pasta if desired.

 

Notes:

So after my last slow cooker adventure where I learned my cooker might over cook stuff some, I decided to check out how my chicken was doing after 7 1/2 hours instead of the full 8.  I checked with a meat thermometer and the temperature was a-ok.  But the color was still pinkish and that had me nervous so I checked with the thermometer about 100 times.  After I guess it was the 100th time, I turned to the inter webs and learned a valuable lesson – pink chicken is not necessarily undercooked chicken.  A meat thermometer was about $5 at my local food store and I got it especially for when I got the slow cooker.  With some recipes I’ve seen saying to cook for between 6-8 hours, I wanted the assurance that whatever I make wasn’t going to get me sick and in this case – I’m really glad I had it.

I served with some Betty Crocker instant creamy butter mashed potatoes and ShopRite brand frozen green beans.  I’m not usually a big meat with gravy, potatoes and veggie cooker – opting usually for something more pasta related.  But this was nice.

Boyfriend said he liked it and that it was worth doing again.  It’ll probably get added into our rotation every so often.  Particularly times like now – with loads of cold and snow in the Northeast when coming home to have a nice warm meal in your stomach is just what is needed.

Italian Chicken Bake

I made this again recently. I cut the potatoes to about 1/2 the size as they were the last time. After the hour in the oven, the chicken was done, the green beans were great, but the potatoes were *still* not cooked through. There’s really no way around precooking the potatoes or something similar.

Noms Away

The pin last nights dinner was inspired from is the reason why I copy and paste ingredients and directions to the blog whenever I make something. I don’t rely on a link working.  The pin this came from was repinned over and over, enough that the link doesn’t go anywhere.

Based on the description, I think I did a decent enough job of recreating it but either way… here we go.

Italian Chicken Bake

Ingredients

1.5 lbs of Chicken
1 Can of Green Beans (or other vegetable would likely be a fine substitute)
3 Eastern Potatoes (I used 3 Eastern Potatoes)
1 Stick of Butter
1 envelope of salad dressing mix (I used Kraft Thick and Creamy Italian Anything Mix)

Directions

Preheat the oven to 350.
I had 3 larger full sized chicken breasts that I slit in half (so 6 pieces of chicken) that I lined along the bottom…

View original post 156 more words

Italian Chicken Bake

The pin last nights dinner was inspired from is the reason why I copy and paste ingredients and directions to the blog whenever I make something. I don’t rely on a link working.  The pin this came from was repinned over and over, enough that the link doesn’t go anywhere.

Based on the description, I think I did a decent enough job of recreating it but either way… here we go.

Italian Chicken Bake

Ingredients

1.5 lbs of Chicken
1 Can of Green Beans (or other vegetable would likely be a fine substitute)
3 Eastern Potatoes (I used 3 Eastern Potatoes)
1 Stick of Butter
1 envelope of salad dressing mix (I used Kraft Thick and Creamy Italian Anything Mix)

Directions

Preheat the oven to 350.
I had 3 larger full sized chicken breasts that I slit in half (so 6 pieces of chicken) that I lined along the bottom of my pan.
Open the green beans and line along one side of the pan.
Cut the potatoes into smaller chunks and line along the other side. (I went with 3 potatoes, 1 for each full sized chicken breast)
Melt the butter and pour into the pan.
Sprinkle the Italian mix on top of everything.  I stirred a bit to try and coat everything but I don’t know how necessary/helpful that was.
Bake for an hour.

Notes:

I may have gone overboard with the potatoes.  Seemed like a lot as we were eating.  And the larger pieces weren’t quite cooked all the way through so either precook them a smidge or cut to smaller pieces next time.
The prep was quick so most of the wait is just baking so it’s pretty easy.
Boyfriend really enjoyed it though – downing 2 larger plates worth faster even than usual.  He said it was definitely worth repeating.
Yum.