Contrary to popular belief, potatoes are a terrific source of vitamins, minerals, fiber, and antioxidants. It’s no wonder that they have been a staple food for many cultures throughout history. For the month of March, in celebration of St. Patrick’s Day, we salute the not-so-humble potato.
This week’s recipe for Oven “Fried” Potatoes draws plenty of flavor and texture from its short list of ingredients. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes and testing of new recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Potatoes are one of the last things to disappear in times of war, which is probably why they should not be forgotten in times of peace.”
Oven "Fried" Potatoes
- 2 baking potatoes (Russets work great)
- Ground cumin (Chile powder is another good option)
- Preheat oven to 450°F. Wash potatoes and leave skins on, then cut in half lengthwise. Cut each half into quarters lengthwise. Sprinkle one cut side of each potato section with ground cumin to taste; sprinkle the other cut side very lightly with salt and pepper. Place on a baking sheet (or a broiler pan) and roast in the oven for 30 to 40 minutes, depending on the size of the potatoes. The sections will puff up and brown as the cut surfaces get slightly crisp and steam builds up inside. Serve immediately.
Note: These are a great low-calorie substitute for French fries or chips. Serve with a good catsup (e.g., Homade brand chile sauce) or other dipping sauce.