Oven Fries | Inspired by Charm

I’m unofficially starting a new series here on IBC. As you probably know, I love me a good cookbook. When I buy one, I tend to flip through the pages, wipe the drool off my mouth, and then tuck the book on a shelf to collect dust. (Thanks to the internet, who really needs a cookbook these days.)

Well, I’m changing all that. I’m dusting off my cookbooks, putting them back to work, and sharing my progress with you. Thus begins, Cookbook Cooking.

Oven Fries | Inspired by Charm

I’m starting off this series with one of my favorite cookbooks from Tyler Florence. Tyler’s Ultimate. (Yes, it’s autographed!) It’s a collection of really simple, yet flavor-packed and beautiful foods. This book is kind of the male take on Ina Garten. It’s even laid out similarly to her book.

Oven Fries | Inspired by Charm

Today we are making Oven Fries. I really love this recipe because it’s semi-healthy- the fries are baked, not fried. But, feeling a little gluttonous, I decided to inject a bit more fat and flavor and pair it up with a gorgonzola dipping sauce. The recipe for the sauce is lightly adapted from this recipe from Bobby Flay.

Oven Fries | Inspired by Charm

The combination of the two is what I like to call heaven in my mouth. Gorgonzola (a more subtle, creamier version of blue cheese) is my bestie. Put it on anything and I’m in.

Oven Fries | Inspired by Charm

Obviously, these would be delicious paired up with a steak or burger, but you could also serve a small portion with a salad for ‘a healthy dinner with a side of indulgence.” Figure friendly! Everything in moderation.

Let’s whip some up.

Oven Fries | Inspired by Charm

Oven Fries

Here's what you will need:

Oven Fries:
2 russet potatoes
1/4 cup extra virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)

Dipping Sauce:
1 tablespoon unsalted butter
1 small onion, finely diced (about 1/2 cup)
2 tablespoons all-purpose flour
1 cup milk
4 ounces Gorgonzola cheese, crumbled
1/4 teaspoon cayenne pepper
Kosher salt

For the fries, begin by preheating the oven to 425 degrees F.

Next, cut your potatoes in half lengthwise. Then cut those in half again. Cut each of those piece into fourths to create 16 wedges. Place wedges in a large bowl and set aside.

Next, preheat your baking sheet in the hot oven for at least 5 minutes. This will help keep the fries from sticking to the pan.

While the baking sheet is heating, drizzle your wedges with the olive oil and about 3/4 teaspoon kosher salt. Mix well. Then dump the potatoes onto your preheated baking sheet and spread out in a single layer. Roast for 30 to 35 minutes. Gently shake the pan every now and then, until the potatoes are cooked through and are brown and crispy. Finally, toss the fries in a big bowl with the parsley and cheese.

For the dipping sauce, melt the butter in a small sauce pan. Add the onion and cook over medium-high until the onion is softened, about 7 minutes. Next, whisk in the flour and cook for another minute. Slowly swish in the milk. Continue cooking over moderate heat while whisking until thickened, about 5 more minutes. Remove from heat and whisk in the Gorgonzola cheese. Season with cayenne pepper and salt. Serve warm.

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Oven Fries | Inspired by Charm

Yes, yes. They taste as delicious as they look. Definitely give these a try and let me know what you think. I hope you enjoy this new unofficial series. Happy cooking!

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Comments

  • Jodi at

    Everything is better with a dipping sauce!

  • Denise at

    I love you & Tyler!!

  • Carol Ann at

    OMG my mouth is watering already! Looks great, Michael. Will have to make a batch tomorrow night for my husband – he will love them.

  • Matthew at

    Today’s recipe looks great!
    You should check out fitmencook on Instagram for some great healthy recipes.

  • Maria at

    Gorgeous photos and you had me at gorgonzola cream sauce.

  • Debra W at

    My mouth was watering from the first picture that I saw. Definitely going to give them a try. (“They looked good.” ( From my grandaughter Kyana :))

  • Karin K at

    Probably because I saw the title of this post flash by yesterday when I took a second to check my feed, I must have subconsciously registered this idea…. because last night I decided to make oven fries for dinner. I tossed the wedges with olive oil, S & P and parmesan right on the baking sheet and was highly annoyed when they were all stuck to the sheet in the end. Had I read this post beforehand, I would have caught your awesome tip of preheating the sheet first! Next time…… Great posts – I really enjoy your blog!

  • Heather at

    Love the new series concept!! I love food (who doesn’t?!) but cooking is quite intimidating to me. My Mom always did an amazing job with her home-cooked meals; a microwave- what’s that?! I suppose I’m afraid of falling short of her culinary skills. While I have my own amassment of cookbooks, recipes ripped from magazines, and of course printed off the trusty, old internet I’m still hesitant to give them a go. Your new series is the perfect kick in the pants to motivate me into giving them a shot. Thank you Michael! =) I eagerly await what you decide to pull out of your cookbooks!

  • Heather at

    Great game day recipe!!

  • Jennifer at

    We make oven fries often along with a horseradish dijon sour cream,but will definitely try the gorgonzola cream next time!
    I love food and look forward to what you share but I really do miss your craft & decorating posts/projects. Seems you’ve gone into doing mostly recipes for food & drink for awhile now, is that what IBC is going to be from now on?

    • Michael Wurm, Jr. at

      Jennifer, you really must! It’s delicious!

      As far as content on IBC – thanks for asking. I’ve been in a weird place the past few months. When my brain isn’t where it should be, I find creating recipes to be easy / comforting. That’s why you’ve seen an influx of those ideas on the blog. However, I finally feel a shift and hope to be creating more decorating, craft, and DIY projects posts. Or at least have a better balance. It’s just me keeping up this blog so it tends to shift with my life which I realize is both good and bad.

      I REALLY appreciate you letting me know your feelings though. I don’t think you’re alone. I’m happy and excited to bring IBC readers what they want. Stick with me and I’ll work hard to get you what you’ve been missing. Thank you again Jennifer!

      xo Michael

    • Michael Wurm, Jr. at

      🙂

      xo Michael

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