Recipe of the Week: Quick Oven-Fries

The first time I ever made this recipe I was ravenous. It was one of those days when we had been on the run--the kids were pretty little (we had just spent an hour at their favorite playground)--and we arrived home needing a hearty snack/meal. Fast. So we decided on sandwiches (how's that for new inspiration?!), but I still felt like I needed something more satisfying (read: French fries) too. Of course, there weren't any in the house, and since I felt like I was about ready to collapse, I decided to try out a quick make-at-home idea: first, zap some taters in the microwave. I didn't cook 'em until they were completely soft--I wanted some of that firm texture to hold up in the frying pan for a crust-forming sizzle. That's why I cooked 'em for 6 minutes and then let them rest for 4 minutes (adjust it by a minute or two depending on your microwave). After that it was time to quarter and cook in some light olive oil.

End of the story: we had our French fries and they were delish. This is a recipe I have made in many different incarnations ever since. Just last night I used some larger potatoes, cooked 'em a little longer and cut them into 1-inch chunks. Worked just fine--and they went well with the sausage links under the broiler, fried tofu (for the vegetarians), and buttered peas. Another meal done and family fed. Phew.