Leftover potatoes are never a problem. There are a million snacks, sides, and even main dishes you can whip up with a few lingering 'taters. But, of course, the good ol’ standby is always fries. Salty, roasty, toasty fries.
With my herbs just starting to burst forth in the backyard garden, there was no withholding from dousing these little red potato fries with a heavy handful of rosemary, parsley, oregano, and basil. Try out whatever herbs tickle your fancy!
serves 2 snacking pals
8-10 medium red potatoes, unpeeled (or whatever you have around)
handful fresh herbs, chopped
freshly ground red pepper flakes
1/2 c mayonaise
1 lime, juiced
1 tsp sweet paprika, heaping
1/4 tsp cayenne pepper
Preheat over to 425º.
Slice the potatoes horizontally into an even of pieces as possible. Place in a large bowl and generously coat in olive oil and toss.
Chop your fresh herbs. Mmmmm, smell that fresh earthy goodness!
Toss herbs in with the potatoes and mix until fully incorporated. Add coarse salt and a few cranks of freshly ground red pepper flakes, toss.
Pour the coated potato slices onto a stoneware or a parchment lined baking sheet.
Bake for 15 minutes. Remove from oven and flip fries.
Place back in oven and bake for another 20-25 minutes, until very golden and crispy.
While the fries are baking, make the dipping sauce. In a small bowl, mix together the mayonnaise, fresh lime juice, and spices. Whisk until smooth.
Serve fries with dipping sauce immediately!