Pucky Huddle French Fry Recipe
A pucky huddle is a New England turn of phrase for a gathering. My mom always called her roasted fries with skins on pucky huddles because they made people gather round. To make this recipe for a crowd, make sure there is one medium russet potato per person. As you cut the potatoes into fries, store them covered in water so they don't oxidize and turn brown.
Pairs well with a Simple Beef Stew.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 6 medium Russet potatoes, about 2 ½ pounds, cut into batons, fries, skins scrubbed and dried
- Salt and Pepper
- About 1 teaspoon each granulated garlic and granulated onion
- Olive oil spray
Directions
Preheat the oven to 450 F (215 C). Line two rimmed sheet trays with parchment paper.
In a large pot, add the potato batons and cover with water. Bring to a boil to par cook them. Drain the potatoes and pat dry. Let them steam off until cool enough to handle then place on sheet trays in a single layer and season with salt, pepper, granulated garlic, granulated onion and spray with oil. Roast for 30 minutes, turning the fries over once and rotating the trays halfway through.
Serve alongside stew and with garlicy cream sauce poured on top or on the side to dip.
