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.
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.
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.
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.
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.
Here's what you will need:
2 russet potatoes
1/4 cup extra virgin olive oil
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)
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
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.
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!