"A Moose in Love" > wrote in message
...
> On Jan 16, 7:33 am, "jmcquown" > wrote:
>> If you had a potato or two and you had to make fries... what cut? Just
>> curious Here are a few I can think of.
>>
>> thick cut steak fries
>> quarter fries
>> shoestring fries
>> coin fries
>> waffle fries
>>
>> Any others?
>>
>> Jill
>
> I like fries cut into thick wedges. I just looked at a RR site, and
> for steak fries she wants them cut into 'thin' strips.
> Although she does them in the oven...
> http://www.foodnetwork.com/recipes/r...ipe/index.html
> {
> Ingredients
>
> 5 russet potatoes, cut into thin wedges
> 3 tablespoons extra-virgin olive oil
> 1 teaspoon dried thyme, eyeball it
> 1 teaspoon dried oregano, eyeball it
> 1 tablespoon steak seasoning blend, such as Montreal Steak
> Seasoning or, salt and pepper
>

I like quarter fries. Those RR mentioned aren't exactly "thin". Quartered
baking potatoes rubbed with olive oil and sprinkled with dried thyme and
oregano and a little seasoned salt, roasted like baked potatoes, are pretty
terrific. I used to eat at a place that battered and fried them. But
baking is just as good. I also bake skinny fries

Jill