Chipolte Mayo and Crispy Baked fries

To Anne and Josh: remember when we made these after we went to play golf in Mount Dora? That was a great day After playing a round of golf we went back to the house and stuffed ourselves silly.I hope there are many days like that. I hope all is going well with you. 


Chipolte Mayo

4 T mayo
1 Chipotle pepper with sauce diced
Squeeze of lemon
1 garlic clove minced

Mix all ingredients together.  Refrigerate for 2 hours and then ready to serve.

Crispy Baked French Fries

3 russet potatos
1/3 cup olive oil
1 1/2 tsp freshly ground pepper
1 1/2 tsp garlic salt
1/2-3/4 tsp kosher salt
1/2 tsp smoked paprika
2 T nutritional yeast flakes

Directions:

Preheat oven to 450F.

The original recipe called for lining a baking sheet with paper towels..this did not work for me as it started to char halfway through the baking process. So, I lined it with non stick tin foil. I then placed a cooling rack  on top of that and sprayed it with cooking oil.

I cut the potatoes in 1/4 strips or wedges.

In a shallow dish, I then combined the oil and seasonings. I placed  the potato slices  in the dish and tossed to coat. Keep the  remaining oil/seasoning for later use.

Spread the fries onto cooling rack on baking sheet.

Cook for 25-35 minutes until done. Every 10 minutes, turn fries to ensure even baking and brush more seasoning/oil onto the fries.

Serve with chipolte mayo..Yum yum...

original recipe found here

http://www.beantownbaker.com/2013/06/crispy-baked-french-fries.html/seasoned-baked-french-fries-2