Baked Parmesan French Fries & Skinnygirl™ Margarita
By Keegan Crowley
Get ready to break out the ketchup, ‘cause it’s fry time.
Think making french fries is reserved just for those who work at McDonalds? So wrong! You don’t have to be a master cook or a white trash teen to make them yourself, either. If you’ve got an hour to spare, some potatoes, salt and pepper, and some Parmesan cheese, you’re well on your way to enjoying french fries without even having to consider paying a visit to another gross fast food chain.
Check out my recipe for Baked Parmesan French Fries… You’ll need: 5 Russet Potatoes (roughly 2-3 servings depending on how hungover you are when you eat them) Salt & Pepper ½ cup of grated Parm ¼ cup of Olive Oil
Instructions 1. Peel your potatoes, and cut them into ½ inch spears. Be sure to cut them all relatively the same size, so they bake evenly.
2. Preheat your oven to 450. Put the potatoes in a large pot, cover with water, and boil until you can easily stick the tip of a knife to the middle of a fry. At this point, they should be about seventy-five percent cooked through.
3. Take the pot off the heat and drain the potatoes. Let them sit for about 2 minutes.
4. Put the potatoes in a large bowl and add oil, 1 TBSP Salt, 1 TSP pepper, and toss with your hands.
5. Spread out the fries evenly on a baking sheet and pop them in the oven for about 30 minutes. Be sure to check on them every ten to fifteen minutes so they don’t burn.
6. Once they start to look brown and crispy, take them out of the oven, flip them over with a spatula, cover them in Parmesan, and pop them back in the oven for another eight to ten minutes.
7. Once the parm is melted just a bit, take them out and let them sit a few minutes before serving, whether this be all to yourself or sharing!
8. Serve them with ketchup, honey mustard, or whatever you want! For an Italian touch, try marinara sauce.
This housewife really knows her stuff.
Skinnygirl™ Margarita
Bethenny Frankel is crazy, but you can’t not love her. She patented the Skinny Girl Margarita about a year ago, and I’ve been dying to try it ever since. I grabbed a bottle last week, and broke it open with a few girlfriends.
As much as I hate to give her credit on such a simple recipe, it was actually pretty freaking delicious. You can forget about having to go to the gym the next day since it’s a mere hundred calories in four ounces.
Serve over ice and garnish lime wedges, and sooner or later you’ll be in search of a sombrero to go with it.
Check out other Bethenny products and recipes at http://www.bethenny.com
Keegan Crowley is a regular contributor to "A Bite and a Sip." Look for her columns on Tuesdays, or view past posts here.