Perfect Crispy Oven-Baked Fries

I have exciting news. After years of trial and error (and eating too soggy or too burnt fries), I’ve finally perfected baked fries! Some key steps: cut the fries thin (about a 1/2 inch) soak the cut potatoes in water to remove some starch and then dry them really, really well; bake on the bottom rack of the oven; and turn up the heat for the last few minutes. These fries would be delicious right out of the oven, but I took them a step further and tossed them with a little melted butter, garlic, parsley, and Parmesan cheese right before serving. These are just as good as any gourmet fry you get at a restaurant.

Perfect Crispy Oven-Baked Fries
Serves 2
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 russet potatoes, scrubbed and cut into thin strips
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 2 teaspoons unsalted butter
  5. 1 clove finely minced garlic
  6. 1 teaspoon dried parsley
  7. 1 tablespoon grated Parmesan cheese
Instructions
  1. After cutting potatoes, place in a bowl of cold water. Let sit for at least 30 minutes.
  2. Drain and rinse with cold water.
  3. Spread potatoes on a dish towel, and dry thoroughly.
  4. Place on a baking sheet and drizzle with olive oil and salt. Toss to coat, and spread in an even layer.
  5. Bake a 425 degrees on the bottom rack of the oven for 20 minutes, flipping with a spatula halfway through.
  6. Leave fries in oven, and turn oven up to 500 degrees. Bake fries for an additional 5-10 minutes, until golden brown and crisp.
  7. Transfer to a large bowl.
  8. Melt butter in a microwave-safe bowl. Add garlic and dried parsley. Stir.
  9. Pour over fries and gently toss. Sprinkle with Parmesan cheese.
Notes
  1. This recipe serves two. Plan for about 1 medium potato per person, and increase the other ingredients accordingly.
Seasoned to Impress https://seasonedtoimpress.com/

Asian Salmon Cakes

I’m always looking for new ways to make salmon, especially ways that don’t break the bank because I could eat salmon at least once week. This recipe used canned salmon, and it exceeded my expectations. One of my favorite recipes is this baked Asian Salmon, so I used some of the flavors from that as inspiration for these salmon cakes. I love the crunch and flavor of the sesame/Panko breading and the slight heat from the wasabi. If you’re not a fan of spice, cut back on the wasabi paste a bit.

Asian Salmon Cakes
Yields 8
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For the salmon cakes
  1. 1 tablespoon sesame oil
  2. 15 oz. canned salmon
  3. 2 tablespoons finely diced white onion
  4. 2 tablespoons chopped green onion
  5. 2 tablespoons julienned or shredded carrots
  6. 2 cloves minced garlic
  7. 2 tablespoons sesame seeds, divided
  8. 2 tablespoons soy sauce
  9. 2 tablespoons honey
  10. 1 teaspoon wasabi paste
  11. 2 teaspoons ground ginger
  12. 1 egg
  13. 1 cup Panko breadcrumbs, divided
For the sauce
  1. 1/2 cup mayo
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 2 teaspoons ground ginger
  5. 2 teaspoons wasabi paste
  6. 1 clove minced garlic
Instructions
  1. To make the sauce, combine all the ingredients in a small bowl. Refrigerate until chilled.
  2. For the salmon cakes, heat the sesame oil in a pan over medium heat.
  3. Add the white onion and carrots, and cook for about 3 minutes, until tender. Add the green onion, garlic, and 1 tablespoon sesame seeds. Cook for an additional minute.
  4. Remove pan from heat.
  5. Add in the salmon, soy sauce, honey, wasabi, ginger, egg, and 1/2 cup Panko. Stir gently to combine.
  6. In a flat bowl, combine the remaining half cup of Panko and 1 tablespoon sesame seeds.
  7. Divide the salmon mixture into eight balls and roll each in the Panko/sesame mixture. Place on a wax paper-lined plate and flatten slightly into patties.
  8. Refrigerate until firm, about 1 hour.
  9. Remove from refrigerator, and place on a lightly greased baking pan. Bake at 400 degrees for 10 minutes, flipping halfway through.
  10. Serve with sauce.
Seasoned to Impress https://seasonedtoimpress.com/

Pesto and Sun-dried Tomato Pasta Salad

I recently made this pasta salad for a party, and it was a huge hit! I’m not always a big fan of pasta salads because I think they often lack flavor, so I wanted to load this one with flavor — basil pesto, sun-dried tomato, black olives, red onion, asparagus, cheese tortellini — and it didn’t disappoint. If you’re making this for a crowd and want to cut costs, skip the tortellini and use all rotini (or your pasta of choice).

Pesto and Sun-dried Tomato Pasta Salad
Serves 8
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Ingredients
  1. 1/2 lb. (8 oz.) dry rotini pasta
  2. 9 oz. package cheese tortellini
  3. 3 oz. julienned sun-dried tomatoes
  4. 1/2 lb. asparagus
  5. 1/2 cup thinly sliced red onion
  6. 1/4 cup sliced black olives
  7. 1/4 cup jarred basil pesto
  8. 1/2 cup mayo
  9. 1/4 cup grated Parmesan cheese
Instructions
  1. Cook pastas according to package directions. Drain and cool.
  2. Cut asparagus into 1-inch pieces, and steam until tender but crisp. Drain and immediately place into an ice bath to cool and keep color. Drain again when cool.
  3. In a small bowl, whisk together the mayo and pesto.
  4. In a large bowl, combine the pastas, asparagus, sun-dried tomatoes, onion, and black olives. Add the pesto mayo, and toss gently to coat evenly.
  5. Top with grated Parmesan cheese.
  6. Refrigerate until serving.
Seasoned to Impress https://seasonedtoimpress.com/