Hand-Cut Oven Fries

Can “French fries” be light(er), healthful, and still scrumptious? Yes—when they’re not actually deep-fried.

Hand-cutting earthy, nutritious fresh potatoes, tossing with just a drizzle of olive oil, and baking them to tender, golden goodness results in a dish that looks like French fries, tastes like French fries, and even invites kids like French fries—but without so much fat (and no grown-up guilt).

Keep it as simple as it gets: potatoes, oil, salt, and pepper. Nothing else needed—except maybe homemade ketchup?

Serves 4-5

Ingredients

• 3 medium russet potatoes, scrubbed
• olive oil, for drizzling
• sea salt
• freshly ground black pepper 

Medium Russet Potatoes

Preparation

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Cut a bit of the rounded ends from the potatoes, then cut a thin slice from 2 rounded sides. Cut each potato lengthwise into 1/3-inch-thick slices. Cut each slice into 3-4 sticks.

Cut off the Rounded Ends 

Cut off 2 Rounded Sides

Cut into 1/3-Inch-Thick Slices

Cut Each Slice into 3-4 Sticks

1. Place the potato sticks in a large bowl and drizzle lightly with olive oil. Sprinkle with salt and pepper and toss to coat.
2. Spread the potatoes on the baking sheet in an even layer. Bake 15 minutes. Turn and bake an additional 12-15 minutes (depending on size) until golden brown on the outside and tender inside.

Fries Tossed with Oil, Salt, and Pepper
 

Fries Ready to Bake
 

Fries after Turning 

Baked Fries

Transfer to a bowl, season with more sea salt to taste, and serve.

Hand-Cut Oven Fries

Baked Chicken with Hoisin Barbecue Sauce

Sweet, thick hoisin—made from pureed soybeans, vinegar, garlic, sugar, and various spices—makes a great base for a different take on typical tomato-based barbecue sauce. 

Add a bit of honey, and the sauce is even sweeter and thicker. Citrus juice and chili sauce add just the right balance of tart and spicy. This simple, fresh, flavorful barbecue sauce really does a number on the chicken—and it’s a good number, indeed.

Serves 4

Ingredients

• 1/3 cup hoisin
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1 tbsp jarred chili garlic sauce
• sea salt
• 4 whole chicken leg quarters, split into thighs and drumsticks, skin removed

Preparation

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Combine the hoisin, orange juice, honey, lime juice, and chili sauce in a small saucepan and bring to a light simmer over medium heat. Cook 10 minutes, stirring frequently, until reduced and slightly thickened. Remove from the heat and let cool 5 minutes.
3. Season the chicken with salt and place on the prepared baking sheet. Brush with half the sauce. Bake 25 minutes.
4. Turn the thighs and drumsticks and brush with the remaining sauce. Bake until cooked through, 20-25 minutes longer, depending on size.

Hoisin Barbecue Sauce

Ready to Bake

Baked Chicken

Remove from the oven and let rest 5 minutes. Transfer to a platter and serve.

Baked Chicken with Hoisin Barbecue Sauce

Grilled Steak and Peach Salads with Balsamic-Fig Vinaigrette

Grilled fruit highlights a summer salad with a sweet balance for juicy steak, tangy blue cheese, and nutty pecans. Peaches are great for grilling, taking on just a little smokiness to complement the sweetness.

For this recipe, I continued the fruity theme with a rich, slightly creamy dressing made with balsamic vinegar and fig jam. It comes together quickly and adds a scrumptious sweet-and-tart finish for the salad.

For a similar dinner salad with grilled fruit, check out Grilled Steak and Pear Salads with Basil Vinaigrette.

Serves 2

Ingredients

• 2 tbsp plus 2 tsp fig jam
• 2 tbsp balsamic vinegar
• 1 small garlic clove, finely chopped
• 1/4 tsp Dijon mustard
• 1 tbsp olive oil, plus more for rubbing
• sea salt
• freshly ground black pepper
• 1 8-oz New York strip steak, about 3/4-inch thick
• 2 firm-ripe peaches, cut into large sections, pits discarded
• 4 cups mixed baby greens
• 1 oz blue cheese, cut into small pieces (or crumbles)
• 1/4 cup toasted pecan pieces
• 2 tbsp thinly sliced red onion
• 2 small radishes, thinly sliced

Vinaigrette Ingredients 

Salad Ingredients

Sliced Peaches

Preparation

• Light a grill for medium-high, direct-heat grilling.
• Place the fig jam, vinegar, garlic, and mustard in a small food processor and process until combined. Add the olive oil and process until creamy smooth. Transfer to a bowl and season with salt and pepper. Set aside.

Ready to Process 

Combined Vinaigrette

Balsamic-Fig Vinaigrette

1. Rub the steak with olive oil and season with salt and pepper. Separately, rub the peach pieces with oil and season with salt and pepper.
2. Grill the steak until lightly charred outside and pink in the middle, for medium doneness (or until desired degree of doneness), 3-4 minutes per side. Transfer to a cutting board and let rest 5 minutes.
3. While the steak rests, place the peaches on the grill cut-side down and grill until char marks appear, about 3 minutes. Transfer to another cutting board. (Keep the fruit separate from the resting steak to prevent meat juices from dampening it.)
4. Cut the steak across the grain into thin slices. Cut the peach sections into bite-sized chunks. Place the lettuce in a bowl and toss with 1 tablespoon of the vinaigrette.

Ready to Grill 

Steak Beginning to Grill 

Grilled Steak 

Peaches Ready to Grill

Peaches Beginning to Grill 

Grilled Peaches

Sliced Steak

Divide the dressed lettuce between 2 plates and top each evenly with steak, peaches, blue cheese, pecans, red onion, and radishes. Drizzle with the remaining vinaigrette and serve.

Grilled Steak and Peach Salads with Balsamic-Fig Vinaigrette