French Fries Two Ways

I’ve already alluded to my move a few times, but this is the first chance I’ve had to really discuss it. About six weeks ago, I moved about 25 minutes further east from my home to Hoboken, New Jersey, with two of my closest friends from middle school and high school.

Where we live now is just across the Hudson River from Manhattan and around the corner from the Holland Tunnel, but where we live in Hoboken isn’t centrally located and it’s a bit of a pain to get to the closest grocery stores. This translates to the simple fact that I don’t shop unless I absolutely have to, so sometimes my fridge isn’t as full as I’d like.

A few nights ago, one of my roommates and I decided to get creative with what we had left in the apartment, so we decided to each make our own batch of French fries and compare notes. Here’s what we came up with:

What you’ll need:
2 russet potatoes, washed
Olive oil
Rosemary, chopped
Black pepper
Florida seasoned pepper
Hungarian sharp paprika
Onion powder
Garlic powder


Directions:
Preheat the oven to 425.

For the steak fries, chop one potato in thick short pieces. Lay these on the baking sheet and drizzle olive oil on top. Add rosemary and black pepper to taste.

For the shoestring fries, slice the second potato in long, skinny pieces. Place them in a bowl and add olive oil along with the Florida seasoned pepper, paprika, onion powder, and garlic powder to taste. Combine with your hands and place on the baking sheet.


Bake the potatoes for 25 minutes before turning. After 45 minutes, or when the potatoes are brown and crispy, remove them from the oven and serve.

My roommate’s fries are the rosemary steak fries and mine are the shoestrings. We agreed that we’re all winners, but I’ll let you be the judge.

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