I eat potatoes. A lot of potatoes. It doesn’t stop me from losing fat or building muscle. I used to be afraid of potatoes. Insulin! Something. I don’t know. Whatever.
My favorite way to eat potatoes: as french fries or home fries. I make them at least three times per week with burgers and omelettes.
Here’s the recipe. The difference between french fries and home fries is how to cut the potato. Everything is the same otherwise.
Preheat your oven to 450 degrees. Don’t flake on the preheat. It’s not like you’re taking a frozen pizza out of the freezer and throwing it in the oven. These fries require some prep, which means you can give your oven the foreplay it needs to get all hot and bothered while you prep the potatoes.
Gather and wash your potatoes. I like using redskin potatoes. Regular baking potatoes work, too. Experiment. Redskin potatoes have more flavor, which is why I use them.
You can use sweet potatoes, but they won’t finish as crisp. And, if you’re anything like me, you’ll almost cut your finger off six times because sweet potatoes aren’t as soft as white potatoes. They’re tougher to cut.
I cut the east and west edges off the potato first. To the left, I’m making home fries, so I attack the potato horizontally. To the right, I’m making french fries, so I attack the potato vertically.
I cut the edges off because they bulge, and if you leave them on your edge cuts will be twice the thickness as the middle cuts. Make the fries around the same, otherwise some will end up burnt to a crisp, while others will barely be cooked. Even size makes for even cooking.
For french fries, cut the potato vertically every half inch or so. You can make them thicker, but thick things take longer to cook. Don’t make ’em thinner, else they’ll just burn up. For home fries, cut the potato vertically every inch or so.
If you’re a cutting newb, you might want to cut one of the other edges off the potato and then lay the potato on the flat surface created by the cut. The potato won’t roll around while you cut. If you’re not experienced with knives, having things roll around while you’re in charge of a sharp object is no bueno.
But I’m all about speed, so, uhh, I’ll leave that decision up to you. (Hint: if I’m cutting sweet potatoes, I’ll use the flat surface technique.)
You’ll end up with circular discs that are around the same width. It’s your call as to how you cut them from here. I usually stack the discs of the same width and cut them together.
Once your potato is cut, throw the homies or frenchies into a large bowl. (You need a bowl big enough for tossing.) Add the seasoning. You can get creative here. I usually use garlic salt (or regular sea salt). A bigger granule salt works better.
Then comes chili powder. I consider chili powder to be an essential add. For those that can’t handle spicy foods, know that chili powder is not spicy. I use a lot of chili powder. I finish things off with cayenne pepper. If you like spicy things, go. If you don’t, don’t.
Sometimes I’ll add some dried parsley and other spices. If I’m making sweet potatoes, sometimes I’ll add cinnamon or nutmeg (even with the cayenne). Play around. Be creative. Experiment.
A lot of people want to know exactly how much salt and spice I use, but that’s a fool’s question. It depends on your own tastes.
Drizzle olive oil on top of the spiced potatoes. I’d go one tablespoon per every three or four potatoes, but this will vary depending the size of the potatoes you use. Always start with less because you can add more if needed. As my art teacher used you say: you can always shade darker, so start light.
You can use other forms of lube if you don’t want to use olive oil, just make sure it’s a liquid. So, if you use cow butter or coconut butter, melt the butter first.
Toss your potatoes in the big bowl. Flip the potatoes around the bowl and up into the air. You might lose a soldier or two during this process. Wash him off and throw him back into battle.
The spices should coat every potato, and there shouldn’t be oil left in the bottom of the bowl.
Spread the potatoes onto a baking sheet. Avoid overlap between the potatoes as much as possible. This part is a pain, but they cook a lot better this way. Potatoes on top of others will get soggy.
Cook them for around thirty minutes. If you have more than one batch in the oven, it’ll require more time. Less, less time. But for the first time you cook them, check them at 20 minutes and then again at 25 minutes.
You’ll know they are done when the outside gets nice and crispy, but the inside stays soft.
If you have mild overlap of potatoes on the baking sheet, take them out at thirty minutes. The ones on the bottom will be done. Flip the potatoes around a bit with a spatula and cook for another two minutes.
Here’s a recap of the recipe.
- Preheat oven to 450.
- Wash and cut potatoes.
- Put potatoes into a large bowl.
- Add spices, like salt, chili powder, and cayenne pepper to taste.
- Add one teaspoon of olive oil (or melted butter or coconut oil) per every 3-4 potatoes. Start with less, add more if needed.
- Toss the potatoes so that the spice coats.
- Spread potatoes out on baking sheet.
- Put in oven for about 30 minutes.
If you came all this way to know how I eat potatoes without it hurting my physique, it’s easy: I put these fries in my mouth and chew.
Potatoes aren’t the wretched hive of scum and villany people make them out to be. You mustn’t be cautious.
So, if you give these taters a go. Oost ’em up on Instagram, Twitter, or Snapchat. Give me a shutout. Bonus points for biceps in the background.