SEA­SONED BAKED FRENCH FRIES

Home Beautiful - - {ENTERTAIN} -

Serves 6

1.2kg brushed pota­toes, scrubbed

1 tsp gar­lic pow­der

1½ tsp onion salt

¼ tsp smoked pa­prika

1 tbsp dried parme­san cheese pow­der

Olive oil cook­ing spray

Sea salt flakes and finely chopped pars­ley, to serve

1. Cut pota­toes into French fry-sized strips. Soak in a large bowl of cold wa­ter for about 30 min­utes. Drain, then pat com­pletely dry on a clean tea towel.

2. Pre­heat oven to 200°C. Line two large oven trays with bak­ing pa­per. Com­bine gar­lic pow­der, onion salt, pa­prika and parme­san. Place pota­toes in a large bowl. Add sea­son­ing and toss un­til evenly coated. Spread over pre­pared trays. 3. Spray with olive oil. Bake for about 35 min­utes, turn­ing fries over twice dur­ing cook­ing, un­til golden and crisp.

4. Serve sprin­kled with salt and pars­ley.

THIS PAGE, FROM LEFT: Linen nap­kin in Navy, $45/set of 4, wooden spoon, $6, both The Lost And Found Depart­ment. ‘Awash’ bowls, $55 each, small dish, $35, both MH Ce­ram­ics. White oak plate, $59.95, The Bay

Tree. ‘Pic­cadilly’ rocks tum­bler, $2.80, The Bay Tree. Stock­ists, page 252

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