This is so simple and it just might be, simply, my favorite potatoes ever
Crispy on the outside and soft on the inside, full of oven roasted good flavor, paired with some cool sour cream laced with green onion…
Trust me, it’s heaven!
Cut red potatoes in half and score deeply, making squares, being careful not to cut all the way through. Place potatoes cut side up on a foil lined pan. Separate cuts gently with your fingers to help potatoes open up during cooking. Drizzle with olive oil or spray with olive oil spray and season well with kosher salt and pepper.
Roast potatoes at 425 about 40 minutes, or until brown and crispy around the edges
They tend to spread even more as they cook, so you get lots of crispy edges complimenting the softer potato centers
A dollop of light sour cream showered with green onion slices
and you will be so glad you made these!
These are a great side dish to anything, steak, chicken, sandwiches, or the Taco Chili Roll Bowl pictured above
and a super appetizer for a Super Bowl party!
Using olive oil makes these baked fries a great healthier choice. You may never want a boring old french fry again after tasting these!
Here’s the recipe:
BAKED WAFFLE FRIES with SOUR CREAM AND ONION
Ingredients
- 2-3 potatoes per person
- olive oil
- olive oil cooking spray
- salt and pepper
- light sour cream
- green onions sliced
Instructions
- Wash potatoes and cut in half. Cut each half into squares or diamonds, making deep cuts about 1/4″ apart and being careful not to cut all the way through.
- Place potatoes cut side up on a cooking oil sprayed foil lined baking sheet. Drizzle potatoes with olive oil and use your fingers to help coat all the cut edges. Season liberally with salt and pepper. Roast at 425 for about 40 minutes or until nicely browned edges appear. Serve warm with sour cream and onions for dipping.
Notes
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