“Qu’est-ce que c’est Izy?
A savoury recipe?
but.. but… where’s the caramel, chocolate, coconut and the coffee?”
Today, my friendies, I’m bringing you a savoury recipe. Yup, real food (ish).
One of my best friends recently said to me “How are you not incredibly fat? When I imagine you, I just picture you sitting at home eating cake”.
Whilst being mildly offended, I realised that most people reading my blog, even semi-frequently, might think all I do is eat cake all day long too. However, this really isn’t the case; I pretty much only make/eat baked goods on the weekend, then give most of the leftovers away at school.
My parents are awesome cooks and we eat home cooked meals basically 95% of the time – so, I can actually cook! Like real, proper food without copious amounts of sugar or cinnamon in them. Granted, I can’t cook as well as I bake, and I certainly would not be able to handle such tasks as roasting joints of meat properly (unless you count making pulled pork…omg, I love that stuff).
One thing is consistent though: my favourite foods (savoury and sweet) are (mostly) baked ones. Once a baker, always a baker.
I could LIVE on oven roasted tomatoes, potatoes, zucchini, cauliflower and butternut squash.
Instead of going full force into throwing savoury recipes at you here and there, I thought I would ease into the process, and start off with a pretty awesome baked recipe.
I wanted something savoury, completely delicious without argument and something that would be easy to photograph (I find the idea of styling and photographing savoury foods quite daunting!) Anywho..
Behold the crispiest oven fries in the land, and they’re not ultra greasy!
And look at my new olive wood bowl, he’s so cute! Gahhh, it was love at first sight hah.
Don’t worry, I’ll still be posting many a sweet recipe as per ushe, along with a few savoury things I think are worth blogging about .
Oh and I still have .gifs. Yeah… they’re never going, they’re too much fun
These oven fries are crispy on the outside, fluffy inside, spicy, garlic-y and just all around magnificent, without all the hassle and mess of frying! How could you even go wrong with potatoes, sriracha and garlic?
Yay for food!
P.S This post is dedicated to Bea (I hope you don’t still think I eat cake all day) and Katherine (thanks for all your lovely words of encouragement!)
– you can just chuck the potato wedges into a large plastic bag with the cornstarch and shake to coat them instead of tossing them in a bowl.
– the fries like to stick to the paper, so you may have to use the back of a metal spatula to scrape under them to un-stick them the first time you flip them.
-you don’t have to add thyme, garlic or sriracha to the recipe if you don’t want to
– these don’t really reheat very well, so serve them as soon as they’re ready but…
- once coated in the cornstarch, you can cover the bowl of wedges with cling film or foil, and leave them in the fridge overnight until you’re ready to make them the next day (although some may discolour a bit).
recipe adapted from my crunchy sweet potato ‘french toast’ fries
Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil.
Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes.
Drain the potatoes and leave in the colander for 5 minutes so they can dry off.
Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes).
Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy.
Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat.
Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil, sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.