I know. Y’all prefer white potatoes.
These are so good for you, though. Please try them. You’ll like them. Remember how Green Eggs and Ham turned out?
First, peel the potatoes. One medium-sized potato per person should be a good amount.
I recommend using a vegetable peeler. Go ahead and pay the extra couple dollars to get a good sturdy one. I never have done well with those little silver ones. They’re rather flimsy.
Of course, advice concerning vegetable peelers assumes that you are going to eat vegetables.
You are going to eat vegetables even when I’m not around to make you, right?
Now that we cleared that up, you can cut the potatoes into sticks.
Next turn the oven to 375 degrees.
Then pour about 1 Tbsp. olive or vegetable oil into a zip lock bag or bowl with a tight lid. Add to the oil one tsp. salt and 1/4 tsp. black pepper.
Put cut potatoes into bag or bowl. Seal and shake until evenly coated.
Arrange potatoes on a parchment paper-covered cooking sheet. It can get a little tedious, but if you’ll try to arrange the vegetables with space between them, they will roast and be tender inside and a little crispy outside. If you just pile them in a heap, they will be more like steamed vegetables and have no crisp to them.
Bake approximately 30-40 minutes, depending how large you cut your potatoes. You’ll need to turn them half way through cooking and once again arrange with space between them. (This batch was actually a bit large to put on one pan, and they didn’t crisp up as much as I would have liked.)
These are good with burgers or hot ham and swiss sandwiches – anytime you would eat regular fries.
Hope you like them!
I love you,
P.S. Will, I missed your photos on this recipe! Hope my attempts don’t make the potatoes look less appetizing.