Friday, September 19, 2014

Spuds On Fire

I'm just not willing to let this meager summer go...not yet anyway! So, I made classic burgers the other night. You know when you get one of those cravings? And along with it I wanted fries--something good, crisp, different, but without the frying and vat of oil!


Thank goodness I saved this recipe from Food52. The timing was perfect! Check it out. Get rid of the frozen, soggy, mushy carb sticks--get real! Literally! Nothing could be easier for off-campus cooking--prepped in minutes, cheap, cheap, cheap, delicious thru and thru.

Slapfries With Sirachanaise

Equipment:
Cookie sheet with rim
Large mixing bowl

Ingredients:
3-4 baking potatoes, cut into long fries
4 Tbls olive oil


Spices:
1/4 tsp chili powder
1/2 tsp coriander powder
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp tumeric powder
1/4 tsp mustard powder
1/4 tsp cayenne


Dipping Sauce:
2 Tbls mayonnaise 
1 tsp Siracha (or I used Hot Garlic Chili Paste)

Instructions:
1. Wash your hands & the potatoes.
2. Preheat oven to 400F degrees.
3. Slice potatoes into 1/4" horizontal sheets, then 1/4" vertically for that classic long, thin, fry look.



4. Add fries to mixing bowl with spices and oil.





5. Toss to coat and spread single layer onto lightly greased cookie sheet. 


6. Bake 35 minutes, turning every 10 min to avoid sticking to pan.


7. Crisp to your preference.


8. Combine mayo and hot sauce in a bowl.




9. Enjoy an awesome new way to eat fries! 


PS. I have no idea why they're called slapfries other than the flavor hits you in the face! In a good way!