Hi everyone and happy Saturday, especially to those battening down the hatches for tropical storm Hermine!
This is only my third post (and second about potatoes). Are you detecting a theme/obsession here? Maybe it’s my Scotch-Irish heritage but I sure do love taters. These guys pictured above in my great-grandmother’s beautiful glassware (note the coffee filter liner- brilliant idea, Tara!) are really easy and crazy-tasty. Crisp, salty, flavorful and comforting-perfect for a stormy day. And, of course, 100% vegan.
I played around with this recipe until I found the right formula for firm, but not dry or greasy, oven fries.
For four people I used two pounds of Idaho russet potatoes. If you don’t have a scale, that’s about 6-7 medium sized as pictured. Cutting the potatoes into fairly uniform strips will prevent little runts from getting too crispy. I also found that a good hour bath in salty water (remember learning about osmosis in chem class? well, there was a reason for that) helps to dehydrate them a bit and increase the crisp factor. So does leaving them in the oven for a while after it is turned off.I added fresh garlic, basil, sea salt and vegan parmesan -click here for recipe from the Minimalist Baker- to give these babies the wow factor. My only suggestion is to make a lot, because they will surely go fast!