With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!
Thoughts Before Baking:
So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.
I love fries!
And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.
Creole Seasoning Ingredients (from Epicurious)
- 1/3 Cup of Paprika
- 3 Tablespoons of Dried Oregano
- 3 Tablespoons of Ground Black Pepper
- 2 Tablespoons of Dried Basil
- 2 Tablespoons of Salt
- 1 Tablespoon of Cayenne Pepper
- 1 Tablespoon of Granulated Onion
- 4 Teaspoons of Dried Thyme
- 4 Teaspoons of Granulated Garlic
- Mix all the spices together in a bowl.
- Store in airtight container for three months.
French Fry Ingredients:
- 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
- 1/4 Cup of Extra-Virgin Olive Oil
- 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
- 1/2 Cup of grated Parmesan Cheese
- 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
- 1/2 Teaspoon of Garlic Powder
- 1/4 Teaspoon of Onion Powder
- Preheat the oven to 425 degrees F
- Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
- Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
- Toss well to combine.
- Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
- Roast the potatoes for 15 mins.
- Turn them over and roast another 15 mins or until brown and crispy.
- While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
- When potatoes are crisp and brown, sprinkle with mixture.
- Serve Hot.
Thoughts After Baking:
I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.
I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.
For more holiday posts, go to Best-Ever Blueberry Muffins
For more recipes, go to Italian Wedding Soup