Sriracha Mac and Cheese
The creamiest stovetop macaroni and cheese ever? Quite possibly.
Here’s what I have learned: a good oven fry takes only two things. Those things are a) adequate cooking time so they are actually a little crispy and b) a really good spice rub. This is a combination I’m going to be keeping around.
These fries are an off-the-cuff recipe that turned out really well – We got these beautiful russet potatoes in our CSA this week and I was really excited to use them. And they were really delicious with the open-face sandwich we made, too (toasted with heirloom tomatoes, mozzarella and fresh oregano from the garden).
Not a bad dinner!
Here’s what you need:
Start this at least 45 minutes before you plan on eating – these puppies come out blazing hot and need some time to cool down. Preheat your oven to 450 and cut your potatoes up into even sizes, probably no more than 1/2 inch across anywhere but the length:
Then, put them all on a tray and give them a good drizzle with vegetable oil, and toss just a little bit to make sure they are lightly coated. Now it’s time to season:
Start with your salt and pepper, and just give everything a heavy sprinkle. Then, use equal amounts of the onion powder, cayenne pepper (if you don’t have any on hand, you could use chili powder or similar spicy seasonings) and paprika. Basically, make sure every surface you can see has a good coating of seasoning. That is how you know there is enough.
Bake for 35-40 minutes until the potato is totally done and the outsides get a little bit crispy. Stir the fries around a couple of times so they don’t stick to the pan.
Eat with a big glass of water. 🙂