Loaded, Spicy, Crispy Oven Baked Fries

Tags

appetizer, baked, crispy, food, fries, gluten free, loaded, oven, side dish

I know it is hard to believe that these fries are crispy without being fried. I promise you that they are! The spice, the crunch, and the delicious toppings make for an amazing side dish without the unnecessary extra calories.

Loaded, Spicy, Crispy Oven Baked Fries

The Fries:

• 6 potatoes, scrubbed well
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

The Toppings:

• 1/2 cup shredded cheddar cheese
• 6 slices of bacon, cooked crispy then crumbled
• 3 or 4 green onions, thinly sliced
• Sour cream

Preheat oven to 400 degrees. Slice each potato horizontally then slice into fries no thicker than 1/4 inch thick. Add them to a bowl and toss with olive oil, salt, and pepper. On two parchment paper lined baking sheets, lay out the potatoes in a single layer, making sure none of them touch. Bake for 30 minutes. While they are baking, in a small bowl, combine the spices. When 30 minutes is up, remove and turn up the oven to 425 degrees. Pour the fries into a large bowl and toss with the spice combo. Place baking racks on each baking sheet, spray with cooking spray, and lay out the potatoes in a single layer again. Bake for 10 to 15 more minutes or until crispy.

Remove the potatoes from the oven and spread out on a large plate or serving platter. Top with the cheddar cheese, bacon crumbles, sliced green onions, and sour cream. Serves 4.

Herb and Citrus Roasted Chicken

Tags

chicken, citrus, easy, gluten free, herb, meat, oven, quick, roasted

Busy fall weekends full of football and pumpkin patches and hiking through the leaves needs a quick main dish that required only a bit of prep for a lot of flavor. This recipes gets you there…

Herb and Citrus Roasted Chicken (from the Comfort of Cooking)

• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tbsp sugar
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tbsp Italian seasoning
• 1/2 tsp paprika
• 1 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 4 lbs of chicken thighs (leave the bones and skin intact)
• 1 medium onion, thinly sliced
• 1 tsp dried thyme
• 1 tbsp dried rosemary
• Chopped fresh herbs), for garnish

Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Serves 8.

Bacon Ranch Potatoes

Tags

bacon, butter, grilled, oven, potatoes, ranch, side dish

These potatoes would be best made on the grill but it is too cold and windy for all that today. Instead, I made them in the oven. Of course they weren’t as good but they are still a good, quick side dish. If you have kids, this would be a good recipe for them to help with. Kids should learn about food and it’s preparation so when they are adults they know how to eat flavorful, healthy food. Not food always wrapped in paper.

Bacon Ranch Potatoes

Heavy duty foil
10 baby potatoes, thinly sliced
6 slices of bacon, fried then crumbled
1 packet ranch dressing mix
2 tbsp butter, melted

Create a foil packet. In a bowl, combine the potatoes, bacon crumbles, ranch, and butter. Pour into packet. Bake until tender, about 45 minutes on 400 degrees. (This may be too much time but for some reason my potatoes never seem to cook fast enough.)