Brian J. Patterson's Recipe

non-stick baked fries

Category: Recipes

BRIAN'S NON-STICK BAKED FRIES

Ingredients:

Potatoes (size is too variable)
Oil (Flax seed oil, canola oil, or olive oil)
Knorr Chicken Flavored Bullion (powdered not cubed) If you like them spicy, use Tony Chacherer's Creole seasoning. Vegans -- use spike or onion salt.
water (for boiling)

Directions:

This recipe is for great non-stick fries, we all know they are great but a nightmare to get off your baking sheet or the foil. I got the idea by watching potatoes bake in the oven with roast beef.

First fill a pan with water and bring it to a boil. Peel as many potatoes as you want to eat, and cut up into wedgies. Put wedgies into boiling water and boil 5 min. Check a few times to make sure they have not become too soft and break apart -- break apart is bad! You want them soft enough to stick a fork in but not break apart.

Take them out of boiling water and drain all the water out. Put in large bowl and sprinkle oil over them (just enough for a light coating) and mix it around. Then sprinkle knorr over them as if it were salt. Salt preferences vary widely and I like mine salty so do it to your own personal preference by mixing in the Knorr and taste a wedgie. Put on a baking sheet lined with tinfoil.

Put fries in preheated oven with the temperature as high as it can go. 500 degrees F is ok. Bake until golden brown. One side will be dark brown, the other a very light color with perhaps some brown streaks. Don't turn them over! They are supposed to look like this! It will take about 40-55 min to cook depending on how many fries you made. Remove with spatula. They won't stick.