Okay, I really believe I have redeemed myself with the oven fries! Sure enough, good old Cook’s Illustrated gave me the best results!
- 3 russet potatoes (about 8 ounces each), cut into even size pieces (I left the skin on)
- 5 tablespoons peanut oil (divided)
- salt and pepper to taste
Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with tap water; soak for 10 minutes. Meanwhile, coat a large nonstick baking sheet with 4 tablespoons oil, and sprinkle the sheet evenly with 3/4 tablespoon salt and 1/4 teaspoon pepper.
Drain the potatoes on paper towels and pat dry. Toss potatoes with 1 tablespoon olive oil and arange potatoes on a single layer on prepared baking sheet. Cover tightly with foil and bake for 5 minutes. Remove foil and continue to bake for 15 to 20 minutes, rotating baking sheet after 10 minutes. Using tongs, flip the potatoes and cook for another 10 minutes, until fries are golden and crisp.
Transfer fries to paper towels to drain and sprinkle with salt.
So I used the leftover roast beef from the other night (with jus!), so my plate was 1 ounce of french bread, 1 ounce mozzarella cheese, 2 ounces of roast beef, 2.5 ounces of fries, 1 ear of corn (so good!) and a side of jus for dipping. Since the fries were essentially cooked in oil, I used McDonald’s fries in www. calorieking.com. (Although there was a good 2 tablespoons of oil left in the pan!)
Of course, no Italian beef would be complete without Giardiniera!
The Office was so good tonight! Can’t wait to see what happens! Off to clean the kitchen, it doesn’t matter how simple a meal is, I still manage to make a complete mess! See you tomorrow!