(No, I’m not preggers. Thanks for asking.)
When I got to what shall be called Second Breakfast, I remembered the little baked potato that I didn’t eat from the night before. There it sat, still intact, in the fridge.
I remembered that pre-baked, chilled potatoes make marvelous fries. I’d heard that, anyway. Something to do with the structure of the starches.
Since I was pretty hungry at this point, I didn’t want too much fuss. (I know, shocking!)
Here’s what I did, and you can do the same. In yo face in five minutes or less!
Quick Parmesan Fries
- One small baked potato, chilled
- Olive oil
- 1 tsp. fresh rosemary, minced, or 1/2 tsp. dried rosemary, basil or Italian herb blend
- Kosher salt and freshly ground pepper
- Small piece of parmesan cheese
Heat 4T. olive oil in a small nonstick skillet. Slice the chilled potato into 1/2″ rounds.
When the oil is hot, salt and pepper one side of the rounds and sprinkle with your choice of herb. (I was super lazy and hungry and just used my favorite Italian blend.) Place the seasoned sides of the potato down into the oil, not overcrowding the pan, and then season the top sides.
When the bottoms are browned to your liking, turn them over with tongs. While the second side is browning, grate some parmesan onto the rounds, as much as you like.
You may have to do this in two batches; if so, add more oil as needed for the second batch.
Remove from pan, ingest, enjoy!
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