Sour Cream and Onion Oven Fries

Sour Cream + Onion Oven Fries.

July 5, 2012

I have a bone to pick with… the universe.

Who decided that July 4th, a fun and boozy holiday, should be on a freaking WEDNESDAY? Yeah yeah… it’s the 4th… blah blah blah… but can’t we like, just figure out a way to permanently make it on a Thursday and give ourselves a nice 4 day – hey, maybe even 5 day – weekend? Yes. Let’s do this. It works.

I’m pretty sure the same person that decided that July 4th should be on a Wednesday this year also decided to combine the words “skinny” and “jeans,” decided to put calories in chocolate, decided to make puppies grow up and decided that large amounts of tequila make you feel as if you’ve been drugged the next morning. None of this is fair.

What. Ever.

But since it’s very possible that you are hugely hungover today, staring at your screen while trying to avoid the inevitable upchuck, I’m going to tell you about these fries.

Here’s the thing… I wasn’t a HUGE fan of sour cream and onion chips growing up. Well, unless they were Pringles. Mother Lovett always had the best chip collection, which she kept in a bedroom, located in the basement, in large plastic grocery bags stuffed between a dresser and the wall. So totally bizarre, I know. But every time we were at her house visiting, which was at least once a week, we’d survey the open chip bag selection in the kitchen then hightail it down to the secret chip hiding place and choose a new bag to bring upstairs. She was pretty infamous for Fritos and Party Mix (um, best junk ever), but Pringles made a very regular appearance as did Ruffles with about 17 different flavors of dip.

I don’t know about you, but I (along with my siblings and cousins) could HOUSE a tube of Pringles. They just like… disappeared before your eyes. Once you popped, you seriously couldn’t stop.

I feel this is the root of many of my life issues.

So oven fries.

This seasoning is sooo super simple. You just toss a bunch of stuff together, rub some oil into potato wedges, then sprinkle the seasoning on top and bake away. It’s not as artificially foul-smelling as the store bought stuff either. Yes, I’m making you turn on your oven again when it’s 187 degrees outside, but seriously? It’s worth it.

Sour Cream + Onion Oven Fries

[adapted from food.com]

serves 3-4

2.5 pounds yukon gold potatoes, cut into wedges

3-4 tablespoons olive oil

2 1/2 tablespoons powdered buttermilk

1 1/2 tablespoons onion powder

1 teaspoon salt

3/4 teaspoon garlic powder

1/4 teaspoon black pepper

3 1/2 tablespoons freshly chopped dill

2 tablespoons finely grated parmesan cheese

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.

Add potato wedges to a large bowl and coat with olive oil, using your hands to toss in order to coat evenly. In a small bowl, combine powdered buttermilk, onion powder, garlic powder, salt, pepper and dill together and mix well. Sprinkle three quarters of the mixture evenly over the potato wedges, coating completely. Place potatoes on the wire rack and sprinkle with parmesan.

Bake for 20 minutes, flipping and tossing once, then for 15-20 minutes more, until golden and crispy. Remove and immediately toss with remaining sour cream and onion mix, and even more fresh dill. Serve immediately!

Note: I found powdered buttermilk in the baking section of my local grocery store!