Hi Everyone. I am happy to share that I am part of a blog series called “When Artists Cook”. Each week an artist will share their art which is focused around food, recipes, cooking, and more. This month I am sharing one of my favorite recipes of oven baked french fries. I could eat these every day!
(c) Colleayn T. Klaibourne 2012
Mandala of oregano & basil growing in my garden.
Twinkling H2O watercolors on watercolor paper
This is a peak of some of the paintings, information and recipe I’ve added. You’ll find the full post at: http://diondior.blogspot.com/2012/08/when-artists-cook_15.html. To see other great works of art by Dion Dior and other artists in the series please visit: http://diondior.blogspot.com/ Dion’s work is so vibrant, colorful and happy. I’m sure you’ll love her blog as well.
Oven French Fries:
4 large russet potatoes (peeled if you have fructose intolerance)
3 Tbsp. Olive Oil
½ – ¾ tsp. Celtic sea salt
¼ tsp. garlic salt
1/8 tsp. ground cumin
¾ tsp. basil leaves
1 tsp. Italian seasoning
¼ tsp. chili powder
Peel and cut potatoes into strips. In a large mixing bowl, drizzle potatoes with olive oil and add salt and herbs. Stir until the potatoes are evenly coated. Place potatoes on a non-stick cookie sheet that has the lips on each side. I like to spray the pan first with an olive oil spray.
Bake at 420° for 45-55 minutes, flipping every 15 minutes. Some days the fries cook faster than other days.
Feel free to modify the salt and herbs to your taste. I am on a high salt diet, so feel free to cut this back if needed.
I love using herbs from my garden. The recipe below is with dried herbs, but if you have fresh cut herbs it makes the French fries even better.
I love dipping them in Mayo seasoned with Salt, Garlic Salt, Italian Seasonings, Basil and Oregano.