Baked Potato Fries

Sliced potatoes, tossed in olive oil and seasoning, baked until perfectly puffy.

Happy Friday joyous friends!

A little bit of economics for you this happy day! Complementary goods are life’s golden nugget! There are just items that go together. For starts, Caleb and myself, peanut butter and jelly, milk and cookies, butter and toast, fish and chips, and the list can go on forever! This morning we shared our Bison Burger Sunny Side Up and we just can’t stop thinking about the missing side… fries!

Sure, in some economics book there’s an example stating that the complementary good of a hamburger is actually the bun and that when the price of beef increases, the demand for the bun decreases and so forth.

In our attempt to stay grain free and true, we’re demanding fries to compliment our burger!

Baked Potato Fries

Sliced potatoes, tossed in olive oil and seasoning, baked until perfectly puffy.

  • 1-2 large red or russet potatoes
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1/4 teaspoon thyme
  1. Preheat oven to 400°F.

  2. Wash potatoes of all excess dirt and dry. Slice potatoes to resemble wedge fries keeping each slice about 1/4th of an inch.
  3. In a mixing bowl, combine and stir sliced potatoes, oil, and seasonings.
  4. Lay wedges flat on a parchment lined sheet pan being careful not to overlap.

  5. Bake for 20 minutes, flip, and continue baking for an additional 10 minutes or until your wedges are just puffy enough to crisp.

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