Italian Oven Fries

Making homemade fries isn't the easiest, cheapest, or healthiest thing in the world. Sometimes it IS worth it but sometimes you need a good oven fry recipe. I'm not sure how much healthier these are but you won't need a big pot of oil so no hot fat popping onto your arms/face/clothes/stovetop. 

These fries go great with my Turkey Sliders! Check them out here: http://eatinandcookin.blogspot.com/2012/10/turkey-burger-sliders.html

Todays recipe is brought to you by: http://www.marthastewart.com/349033/italian-fries

Ingredients:

Russet Potatoes, Sliced (approx 1/3 inch thick) 

Olive Oil

Butter, cut into little cubes

Romano Cheese, Grated

Salt & Pepper 

Dried Italian Herbs (Oregano, Basil, Thyme, Parsley etc)

Ready for the oven

Directions:

• Preheat oven to 400, Slice potatoes and rinse them in cold water, then dry them on paper towels. 
• Spread the potatoes on a baking sheet and toss with Olive Oil. Evenly coat with the Dried Herbs and plenty of Grated Romano Cheese. Don't skimp on the cheese!
• Optional (but not really) - Sprinkle a modest about of butter evenly across the baking sheet. 
• Bake for 40-50 minutes, depending on the size of your fries, turning the fries over halfway through. Take them out when they are Golden and season immediately with Salt & Pepper.

PRO TIP: 50 minutes is too long to wait for fries IMO. Next time I'm definitely going to par-cook them in the microwave first. After the potatoes are sliced, rinsed and dried put them in a microwave safe dish, toss with the olive oil, cover tightly with plastic wrap and cook at least 5 minutes on high. This should cut the oven time in half.

Ready for the plate

Ready for YOUR FACE!

Try these fries with this Turkey Slider recipe! So good! http://eatinandcookin.blogspot.com/2012/10/turkey-burger-sliders.html

Spaghetti al Limone

Time for another easy, yet impressive, delicious weeknight pasta dish. All you'll need to make this dish is a few simple ingredients and a little trick. This is the first time I've tried this recipe and it came out really good. This is definitely going to be something we make often from now on. 

As usual this recipe comes from America's Test Kitchen. Click here to watch the video recipe. I love their show, books and sites and so should you!

If you like this recipe definitely check out my Pesto Alla Trapanese post, also from ATK.

Sic Parvis Magna - Greatness from small beginnings

• Zest and juice 1-2 lemons, mince 1 medium shallot and grate 1 oz of Parmigiano Reggiano (about 1/2 cup grated). You can do this as you bring the water to a boil and/or as the pasta cooks.
• Boil 4 quarts of water, seasoned with 1 TB Salt. Don't over salt the water. Boil 1 LB of Pasta according to box directions. I prefer thin spaghetti.
• Before you drain the pasta reserve 1 1/2 cups of the pasta cooking water AND at least a 1/4 more for later. This starchy pasta water is an important ingredient, don't skip this step!
• Return empty pot to stove on medium heat. Add 1 TB Olive Oil and 1 minced Shallot. Cook for 2 minutes; stir occasionally. 
• Pour in the 1 1/2 cups reserved pasta water and 1/4 Cup Heavy Cream. Simmer for 2 minutes. Make sure you use cream and NOT half and half or milk. The cream balances the lemons acidity and helps coat the pasta.
• TURN OFF THE HEAT. Quickly add your cooked pasta, 3 Tbs Olive Oil, 2 Tsp Lemon Zest, 1/4 Cup Lemon Juice, 1 Oz Parmigiano Reggiano and 1/2 Tsp Black Pepper. Toss to combine, then cover and let sit for 2 minutes. 
• Add up to an additional 1/4 cup of pasta water if you want a thinner sauce. Add Salt & Pepper to taste. Top with chopped fresh basil and some more grated parmigiano. Serve immediately with bread. 

Quick. Easy. Delicious.

For another great pasta dish check out my Pesto Alla Trapanese post, also from America's Test Kitchen.

More great pasta recipes from America's Test Kitchen.

Quick Pic: Bruschetta

Here's a quick post for a quick appetizer:

Salt & Pepper to taste

Good bread + good tomatoes + good mozzarella + fresh basil + olive oil = Great appetizer!