Tater Time

This summer, much of our time tending our outdoor gardens was spent planting and caring for our beautiful Russet potato crop. Matt, Adam, Chris, Kiley, and Donna did it all. They dug, trenched, planted, and dealt with the inevitable potato beetle pests organically, using painstaking methods. But in the end, there was a wonderful harvest of picture-perfect potatoes they can all be proud of!  Our stellar volunteer, Melissa Tomas, guided the entire  process and cooked up a great idea the other day at the Hannah and Friends kitchen. The result? Delicious, healthy baked "French Fried" potatoes!  Here's the wonderful recipe they used - we think you'll love it too! Our only caution? That these potatoes are so wonderful, there'll be no leftovers.

Best Baked French Fries
 Ingredients:

• cooking spray
• 6 Yukon Gold potatoes, cut into thick fries
• 1 tablespoon white sugar
• 1/4 cup extra-virgin olive oil

 

• 1 teaspoon garlic powder, or more to taste
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste

Directions: 

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
2. Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
3. Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
4. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes. Baking time may vary depending on how thick you cut the fries. 

Recipe credit: AllRecipes.com

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