Parmesan-Ranch Oven FriesBrooke McLay
I never used to eat French Fries. I was a college girl and wildly conscious about not overextending the curve of my supple hips. But, sometime in the middle of the third date with my future husband, I sat eyeballing a tray of french fries he’d ordered from a fast foint joint. Gosh, if those little sticks of potatoes didn’t look divine. I snuck a bite, and thus ended my non-french fry eating days. These crisp-coated oven fries, which were baked up last week in the fits of a snack attack are ridiculously delicious. The secret is a thin layer of egg, cornstarch & parmesan which, when roasted in the oven for almost an hour, puffs up and wraps itself around these pretty potato spears, and turns them into the most amazing baked french fries that you’ve ever eaten. Overextended hip fat be danged.
2-3 T. olive oil
6-8 new potatoes
1 egg, well beaten
1 packet of Ranch salad dressing mix (in powdered form)
3 T. cornstarch
1/2 c. shredded parmesan
Clean potatoes, slicing them into thin spears. Transfer them to a large bowl and pour the beaten egg over the potatoes. Stir together until they are all shiny from the egg. Sprinkle with cornstarch, parmesan, and about 1/2 the packet of Ranch dressing mix (use more or less, depending on your desired level of saltiness). Stir gently to spread the coating fairly evenly throughout the potatoes. Turn potatoes onto a lightly greased cookie sheet. Bake in an oven preheated to 425 degrees for 20 minutes. Using a large spatula, flip the potatoes to the other side and return to oven for an additoinal 20-25 minutes, or until crisp and browned.
Serve with Mesquite BBQ Fry Sauce (recipe HERE).