In the post Fat City we promised a recipe for oven-roasted potatoes you can use to replace French fries. (Restaurant fries are laden with unhealthy oils, including trans fats. You can fry potatoes at home using healthy oils, but roasting potatoes is easier and better for you.) Experiment with other starchy vegetables like sweet potatoes. Feeds three to four people.
1/8 cup extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
4 large Yukon Gold potatoes, or potato of your choice
Kosher salt and freshly ground pepper
In a large bowl, combine oil and spices (except salt and pepper). Wash the potatoes and cut into wedges, leaving the skins on. (Thinner wedges are crispier and cook faster.) Add wedges to the bowl and coat evenly. Arrange on a foil lined baking sheet, add salt and pepper to taste.
Roast for 30-40 minutes at 425 degrees, flipping the potatoes after 20 minutes to brown on both sides.
Health note: Potatoes are avoided by some due to their high glycemic index, which can raise blood sugar. Combining them with olive oil slows down metabolism and smoothes the sugar spike. The spices are both flavorful and rich in antioxidants.