Baked Birthday Fries + Wine Pairing
It's my birthday!!! If you've ever taken a peek at my "About" page, you know that one of my all-time favorite wine pairings is Champagne and French Fries. There's just something beautiful about a crispy, salty snack with a bubbly, refreshing grape drink (we ain't talkin' grape soda, people).
These crispy baked "Birthday Fries" have an essential step to achieving the perfect texture: soaking the raw, cut potatoes in hot water for 10 minutes before baking. This step keeps the inside of the potatoes from becoming dry and makes the outside of the potatoes extra crispy. Don't skip this step. Don't judge me for my weird blue nail stripe, either- issa look.
The wine I paired these crispy baked fries with is not a Champagne, but it is a dry sparkling wine. It's not incredibly bubbly, which was a slight disappointment upon my initial sip. However, it does still pair well with fries (shocker). This wine is crisp, not sweet, and lightly effervescent.
The Bubbly I paired this recipe with is Blanc De Bleu- Brut (CA). This wine is actually infused with blueberries, which adds a light blue hue, but not any sweetness that I could find. The color really makes it stand out on the wine shelves and I've always been drawn to it. I found it at my local grocery store and recommend you try it, too. You can certainly use another Sparkling wine that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Crispy Baked Birthday Fries
Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins
· 1 pound russet potatoes, cleaned and cut into 8 even wedges per potato (peeled if you want, but I like the skinzzz)
· 2 tablespoons olive oil
· 2 teaspoons Cajun seasoning (I used Tony Chachere’s)
1. Preheat oven to 400F. Line a large baking sheet with parchment paper and set aside.
2. Heat about 4 cups of water on the stove or in a tea kettle just until hot, not boiling. Pour the water into a bowl and place the clean potato wedges into the water. Let the potatoes sit for 10 minutes, then drain and pat dry. Dry out the bowl they soaked in and return the dry wedges to the bowl.
3. Drizzle the olive oil over the wedges and sprinkle with Cajun seasoning. Toss the potatoes until they’re evenly coated, then place the wedges on the parchment-lined baking sheet, spaces evenly apart and not touching/stacked.
4. Place the baking sheet in preheated oven for 30 minutes, then remove from oven and flip each fry over (this is important). Once all potatoes have been flipped, return the pan to oven and bake an additional 20-30 minutes (or until golden and crispy but tender in the middle).
5. Remove from oven and season with additional Cajun seasoning if you’re about that life. Serve hot with all the dips you love!