"If you cut like that," Kyle said, referirng to the obscenely dangerous hacking motion that Alex seemed to favour, "you're going to get the vegetables all over the place." He picked up a piece of chopped carrot that had gone astray and proceeded to show him how to tuck his fingers in properly.
I had shown Alex the same technique five minutes ago. A good effort on Kyle's part, but Alex just didn't seem to get it. I shrugged it off. He had promised not to cut any of his fingers off and as long he kept his promise, how he chopped the carrots was his business. I mean, obviously, was going to take some time.
My other brother is by no means a cook, but at least he knows how to feed himself. He can scramble eggs and fry up bacon better than I can, probably because that’s what makes up the bulk of his diet. His true specialty, however, are his Crispy Herb Roasted Potatoes, a preparation which he learned from our mom.
These potatoes are taste just like fries, and the best part is that they're baked, not deep-fried. Slightly crispy on the outside, and creamy on the inside these fries are definitely better than anything you could buy from a fast food restaurant.
Click below for the recipe.
Crispy Herb Roasted Potatoes
- 3 medium yellow potatoes
- a couple tablespoons olive oil
- a generous pinch Italian seasoning
- salt & pepper, to taste
Preheat the oven to 450F. Preheat a baking sheet for 5 minutes.
Scrub the potatoes thoroughly and then pat them dry with a teacloth. Using a peeler remove the outer skin and slice in long sticks. In a large mixing bowl, combine olive oil, potatoes, Italian seasoning, and salt and pepper. Remove the preheated baking sheet from the pan and turn the bowl out on the sheet. Use a spatula to arrange the potatoes in one even layer. Bake for 15 minutes, lower the heat to 425F, and bake for another 15 minutes until browned and crispy, stirring every seven minutes or so.
My brother advises to cut the potatoes and bake them immediately before they begin to release water. He also suggests to add a liberal quantity of oil to make sure all the potatoes are thoroughly coated.