Thyme and Oregano Baked Fries
I am deeply committed to eating real food, and by that mean wholesome, traditional, close-to-nature food. Fruit, vegetables, grains and roots (like potatoes!), fresh meat and poultry, fish, eggs, milk and cream.
I use very little processed products in my cooking. Canned tomatoes, commercial cheese or pickles are prime examples of the few processed foods I do use.
I cook every day, preparing a meal from scratch for myself and my fiance, and it’s always a challenge. Because both of us love good food and aren’t ready to settle on less than excellent flavor and superb quality, I must be innovative. Not too innovative, though, since we like traditional, classic, domestic tastes. Cooking dinner, (or lunch, sometimes), I constantly revisit the differences between excellent home cooking to gourmet dining.
Of course, there are also time constraints. I work full time in one job, own a business in addition, have a dog to take care of, a house to clean, a garden to tend, a social life to lead, hobbies to practice, a wedding to organize, an extended family to please, and of course, a future-husband to love and cherish. This leaves me approximately 1/2 hour of meal preparation every day (plus whatever time it may take to cook on the stove or bake in the oven, but I don’t count that, because clearly I can – and do – use that time for other things).
In the past year and a half, I’ve discovered, adapted, developed and created several recipies that never fail me.
They’re quick to prepare, delicious of course, and very healthy, containing basic, wholesome ingrdients seasoned well with a variety of herbs and spices.
The first recipe I’d like to share is my personal version to baked fries. Potatoes. A culinary staple. One of the simplest ingredients in the kitchen. Cut into wedges, properly seasoned and baked in the oven until crisp. The result resembles french fries, but is a more delicate and sophisticated.
Carmit’s Thyme and Oregano Baked Fries
Potatoes, peepled, cut into wedges
Olive oil, just enough to cover the potatoes
Salt, dried oregano and dried thyme.
Place potatoes in an oiled/oil-sprayed baking mold. Massage the potoatoes in olive oil, using just enough to coat them nicely. Season with salt, and generous amounts of dried thyme and oregano. Massage again so potatoes are evenly coated with olive oil and the dried herbs. Cover the baking mold in aluminum foil. Bake in 200C/400 F for 1-1.5 hour (depeneding on the amount of potatoes) or until crisp.
