It’s been a while. A few weeks actually. Work and personal life have been a bit stressful to say the least. I’ve cooked to counter my feelings stress, loss and balance my life, but sitting in front of my computer for yet another few hours at the end of very long days has not been a priority. Thank goodness for deadlines. Without being forced to post my Secret Recipe Club reveal today, I’m not quite sure when you’d next see me. Hopefully this helps jumpstart my writing again with beautiful recipe creations from the past few weeks. In times of stress, I turn to food to comfort me. We’re not talking carrot sticks and salads, we’re talking comfort food. Rich stews, cheesy potatoes, greasy burgers and decadent desserts. My goal in selecting a SRC recipe this month was to find something that matched comfort food without the side of guilt and heartburn. Rebekah’s beautiful blog, Making Miracles, gave me just that. Baked Garlic-Chili Fries (Adapted from Making Miracles)
- 1 lb russet potatoes (3-4, depending on size)
- 1 1/2 tbsp olive oil
- 1 1/2 tsp garlic powder
- 1 tsp chili powder (I used chipotle powder)
- 1/4 tsp sea salt
Preheat oven to 425°F. Wash and scrub potatoes (no need to peel!) and cut into 1/4 to 1/2-inch sticks, depending how thick you like your fries. In a medium bowl, mix together olive oil, garlic and chili powders. Add fries to bowl and using a spatula, stir to coat all fries evenly. Spread fries onto a rimmed baking dish fitted with a slotted rack (this prevents fries from sticking to the baking sheet. If you don’t have a metal rack, make sure to oil baking sheet generously!). Bake fries for 30-35 minutes until tender and slightly crisped. Serve with ketchup, herbed mayo or your favorite dipping sauce.