Recipe by ekives
It's an adaptation of Mirj's Greek-style oven fries. Just changed 2 ingredients and it turned out something new.
Top Review by Roosie
I've never had porcini mushrooms before- boy are they expensive!! The ones I got cost over $65/lb, so I did use slightly less than called for- the wonderful flavor was still there, though! Good oven fries- you're right, they're are something new with so few changes from Mirj's Greek-Style Oven Fries (#18762). I wasn't sure if the mushrooms were supposed to stick to the potatoes or what- I stuck some to them as best I could and just let some stick on the pan. They turned out as lovely crunchy bits with great flavor. Good oven fries without an overly complex flavor. One issue, though- is step 7 correct? I cooked mine for about 40 minutes and they were quite well-browned and Mirj's recipe says 45 minutes. I think if I baked these for a full hour they would be burnt. ? Still a good recipe- can't say I've ever had fries like these! Served with ketchup and Cream of Sun-Dried Tomato Soup (#36267). Great supper!
- 2 ounces dried porcini mushrooms
- 1 1⁄2 lbs potatoes
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 2 cloves garlic, minced
Directions See How It's Made
- Soak mushrooms in a cup of lukewarm water for 20 minutes.
- Drain and squeeze mushrooms dry.
- Cut each potato lenghtwise in 8 wedges.
- Mix all the ingredients in a bowl.
- Place potatoes on a baking sheet coated with a little olive oil or cooking spray.
- Bake at 400 degrees for 60 minutes, tossing once or twice.