By Cynthia Nelson, Tastes Like Home
2 lbs. potatoes – Idaho or Yukon Gold, whichever you prefer, scrubbed and cut into French fries, wedges or thick-cut chips
Salt and pepper to taste
1 heaped teaspoon granulated garlic
1/3 cup finely chopped cilantro (coriander)
1. Bring a large pot of water to a boil, meanwhile, preheat oven to 400 degrees F.
2. Insert a wire rack into an 18- x 13-inch sheet pan and set aside. Roasting the potatoes on the wire rack helps the heat to circulate evenly all around the potatoes and prevents you from having to tossing the potatoes half way through the cooking process. However, if you do not have a wire rack (aka cooling rack), add the potatoes directly to the sheet pan and toss the potatoes half way through the cooking process.
2. When the water comes to a boil, salt the water. Add the potatoes to the boiling water and cook for 3 minutes. Time starts when the water comes back to a boil. Drain potatoes well and blot off excess water with paper towels.
3. Transfer the potatoes to a large bowl. Drizzle oil all over potatoes, sprinkle black pepper and granulated garlic, toss gently to mix and coat. Fresh herbs such as thyme, rosemary, marjoram, and oregano can be minced and be added to the potatoes to give you flavored chips.
4. Spread potatoes out in a single layer on wire rack and place in oven. Roast for 30 minutes or until potatoes are deep golden with some gently browned edges.
5. Remove the pan from the oven. Carefully and quickly remove the rack and transfer the chips to a large bowl, sprinkle the cilantro all over the chips and toss to coat. You can use parsley instead of cilantro if you like. Or you can add cumin, garam masala or your favourite dried spice mix. The potatoes should be adequately salted from being cooked in the salted water so there should be no need to add more.