Want to know how I lose fat while eating potatoes? I put them in my mouth and chew. I eat french fries and home fries often. (The difference between french fries and home fries is how I cut the potato. Everything else stays the same.) They go good with burgers and omelets. Here’s the recipe: [...]
Want to know how I lose fat while eating potatoes?
I put them in my mouth and chew.
I eat french fries and home fries often. (The difference between french fries and home fries is how I cut the potato. Everything else stays the same.) They go good with burgers and omelets. Here's the recipe:
- Oven at 450-degrees Fahrenheit.
- Cut potatoes.
- Coat potatoes with a bit of oil.
- Season potatoes.
- My favorites: garlic salt, parsley, chili powder, cayenne pepper.
- Spread potatoes on a baking sheet.
- Cook for 25-30 minutes.
If you have an air fryer and you're about to tell me I need an air fryer, then I hope you slip in the bathtub tonight and sustain a severe injury that you'll eventually fully recover from. You can make these fries in an air fryer, just adjust for time.
If you're a crotchety oven maven like myself and you want a more thorough explanation of how to make these fries in an old-school oven, I got you covered…
First, oven.
Preheat your oven to 450 degrees Fahrenheit. Let your oven get all hot and bothered while you prep the potatoes.
Second, wash.
Wash the potatoes. I like using redskin potatoes. Baking potatoes work. So do gold ones. Sweet potatoes, too.
Third, cut.
Cut the potatoes. I cut the edges off the potato first. If you leave the edges on, your edge cuts will be twice as thick as the middle cuts. Even sized fries make for even cooking.
For french fries, cut the potato vertically every half inch or so. Make sure you get a slightly rotten potato to ruin all of the pictures you plan on taking. For home fries, cut the potato vertically every inch or so.
Fourth, season.
Season the potatoes. Once the potatoes are cut, throw them into a big bowl. Add whatever seasoning your taste buds prefer. I like garlic salt, chili powder, and cayenne pepper. If I'm using sweet potatoes, I'll add a little cinnamon. Play around. Be creative. Experiment.
After you add the spices, drizzle olive oil across the potatoes. Use one tablespoon per every three or four potatoes (will vary depending on the size of the potatoes). Always start with less. You can always add more if needed.
Flip the potatoes around the bowl. The spices should coat every potato. There shouldn't be oil left in the bottom of the bowl.
Fifth, pan.
Spread the potatoes onto a baking sheet. Avoid overlap between the potatoes. If the potatoes are stacked, they won't get crispy.
Sixth, cook.
Cook the potatoes for around thirty minutes. You'll know they're done when the outside gets nice and crispy. If they are soft and sticking to the pan, they need more time.
Seventh, eat.
I used to be afraid of potatoes. Insulin! Or something. I don't know. Whatever. I'm not dumb anymore. Potatoes aren't the wretched hive of scum and villainy people make them out to be. You mustn't be cautious.
May the Gains be with you,
Ant