Then I remembered an item my mother used to add to her fried potatoes, onion! For some reason onion and potato go together almost as well as potato and rosemary. After that I tried different other accompaniments, and finally stumbled on dill when I was making cod one day.
First, the potato!
Once your potato is skinned, you want to cut it fairly thick. No shoestrings allowed here!
|Yep, that'll do.|
Depending on the number of people, I cut up between 2-4 large russet potatoes. Don't pile them on top of one another unless you plan on shuffling them around every 5 minutes inside the oven. I recommend a single layer if at all possible, but if you have a lot of people who are going to be eating some of these, use a larger pan and stir them around every 5-10 minutes.
Add a bit of salt, non stick spray to the pan and about 1/8th cup of diced onion, not much is needed, but if you want more you can definitely add more.
|Add some salt!|
Once salted and in the oven @ 425, let them cook for 20-30 minutes checking on them for fork tenderness. Once done remove and sprinkle with dill.
|Crispy, and tasty!|
|Dilled fries with chicken.|
2-4 Russet potatoes
Salt to taste
1/8th cup Onion, diced
Non Stick Spray