By Late April. The lockdown is into the second month. The recipe Sunday was garlic-chive baked fries — russet potatoes cut into fries, tossed with olive oil, salt, pepper, and roasted at 425 for thirty minutes, finished with minced garlic and chopped chives. Total: $3.40 for a side that fed the household.
The recipe is below.
Garlic-Chive Baked Fries
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 4
Ingredients
- 2 lbs russet potatoes (about 3 large), scrubbed and cut into 1/4-inch sticks
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 tablespoons fresh chives, finely chopped (or 1 tablespoon dried)
- Optional: flaky sea salt for finishing
Instructions
- Preheat & prep. Heat oven to 425°F. Line two large baking sheets with parchment paper or lightly grease with cooking spray. Using two pans prevents steaming — this is what gets you crispy.
- Soak the potatoes. Place cut fries in a large bowl of cold water and soak for at least 5 minutes (up to 30 if you have time). This pulls out excess starch and helps them crisp instead of steam. Drain well and pat completely dry with a clean kitchen towel — moisture is the enemy of a crispy fry.
- Season. Toss dried fries in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Arrange & bake. Spread fries in a single layer across both baking sheets, making sure they’re not touching. Bake for 20 minutes, then flip fries with a spatula and rotate pans between oven racks. Bake another 12–15 minutes until golden brown and crisp at the edges.
- Finish with chives. Remove from oven and immediately toss with fresh chives. Taste and add finishing salt if needed. Serve hot.
Nutrition (per serving)
Calories: 195 | Protein: 4g | Fat: 7g | Carbs: 31g | Fiber: 3g | Sodium: 245mg