You cannot have Bacon Cheeseburger Meatloaf without fries. It just would be uncivilized. But, my oven fries always turned out soggy. That’s just not right either.
So, once more, I set out to perfect the Oven Fry.
I chose to stick with what I consider my signature seasonings… simply because I use them a lot on chicken. While these are potatoes and not chicken, I still wanted to try.
I scrubbed the potatoes and cut them into wedges. (You can do this with an apple wedger if you are pressed for time.) Then, I spread a thin layer of olive oil all over my bar pan and arranged the potato wedges like little starchy soldiers ready to do battle in a war of deliciousness.
Since they were all lined up, it was time to season. If you are wanting to know exactly how much seasoning I used, I cannot help you. I just sprinkled away until my heart was happy. I definitely used more salt and paprika than anything with probably equal amounts of onion powder and pepper and just a dash of oregano leaves.
Then, I placed my little starchy warriors into a hot oven, preheated to 400 degrees.
They cooked for about 45 minutes, until perfectly brown. Since they were all standing up so pretty, I did not need to flip them half way through the cook time.
They were so delicious. I felt relieved that such a simple recipe had worked. However, I think the key is in the positioning. By keeping them with the skin-side down and having no need to flip, they turned out great.
The meatloaf isn’t half bad either.
This post is linked with love at the Mommy Club.
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