Oh, how I love the Land of Excess. Anything and everything your little heart desires, is right there for you to contemplate taking home.
Aisle after aisle of larger-than-life boxes, bins and cartons of excess are right at your fingertips, and it makes me happy.
Yes, I’m talking about Costco. I have a love affair with that place, almost to the magnitude of Bon Jovi and Gwyneth Paltrow. It’s a sickness, really.
I walk in, and I feel…..home.
Okay, so maybe I’m exaggerating a little (I tend to do that from time to time). But I do love it so.
Do I need a 54 oz. jar of coconut oil? Did I buy it? Of course.
Do I need a case each of tomato paste and tomato sauce? I bought both. Silly.
I also thought I needed a 48 oz. bag of Craisins. They’ve been with me for a year now.
While I tend to buy not-really-necessities there, I do also buy great produce there just because I know I’ll use it if I have it. Most of the time….
So when I saw a 20 lb. bag of russet potatoes for only 6 bucks….what did I do? Do I really even need to ask?
Hmmmm….what do to, what to do….with 20 lbs. of potatoes….
Make these. It is amazing what a staple these have become in our house. I’m not kidding when I say we’ve gone through TWO bags of potatoes, with the bulk of them going towards these babies.
They are healthier than most fries, they are better for you than fries or chips, and they really don’t involve a lot of work. Plus, you can season them anyway you would like. When I make these for the kids, I just add salt and pepper.
But when it’s for Brian and myself, I add some cayenne pepper. Delicious! I’m actually pretty embarrassed to call this a recipe, because I just throw it all together and bake. But it’s a good healthier alternative to deep frying or chips, and it’s something to remember next time you go to Costco.
You’ll be buying 20 lbs of potatoes in no time.
PS – I have Craisins if you want any….
- 1-2 Russet potatoes, if they are large, I usually have one potato per two people.
- olive oil
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or aluminum foil.
- Wash and cut potatoes in ½-inch ‘fries’.
- I usually cut the potato in half, so my fries are 2-3 inches long.
- Toss with olive oil – 1 T. oil per potato is my guide
- Sprinkle with lots of salt and pepper, and place in a single layer on lined baking sheet.
- Bake for 40-45 minutes, tossing once halfway through.
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