A classic comfort food, this baked version of French fries is both delicious and healthy. Russet potatoes used in this recipe came from Hopewell Farm near Everson. The texture was smooth and creamy with none of the dryness russets sometimes display.
Potatoes can easily be stored throughout the winter, and are a perfect ingredient for warming winter dishes. Ideally raw potatoes are stored just above freezing and away from light. Light can cause potatoes to turn green. Green potatoes should not be eaten.
Preparation is fast and simple. I left the skins on for additional nutrition and a traditional home-cooked appearance.
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- 2 large russet potatoes (Hopewell Farm, Everson)
- 1/4 stick butter, melted (Breckinridge Farm, Everson)
- 2 Tbsp fresh rosemary, minced (home garden)
Preheat oven to 400 degrees F.
Slice the potatoes into 1/2 by 3/4 inch sticks the length of the potato. In a large bowl, mix the potatoes and melted butter. Place them on a baking sheet in a single layer. Sprinkle half the rosemary over them.
Bake for 20 minutes. Turn the potatoes over, sprinkle the rest of the rosemary over them, and bake for another 15 minutes or until done. Test doneness with a fork. Potatoes should be soft inside and crispy outside.
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