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Wednesday, Dec. 30, 2009

Last chance garlic fries

New Year's Day tradition lets us indulge one last time

Christmas is behind us, and the new year is staring us directly in the face. From a dietary standpoint, this probably means that there are only about 48 hours left to continue the trend of holiday indulgence -- just before the dreaded New Year's resolutions begin to dictate our noshing (or lack thereof).

New Year's Day carries some really cool traditions for many of us. In our family, it means watching the Rose Parade in the morning, then getting together for homemade ollie bollen, which are basically Dutch doughnuts. My siblings, cousins, aunts, uncles and grandparents would harmoniously agree that there's no such thing as New Year's Day without mulling over ollie bollen and coffee together.

I'm thankful that our family has always made a priority out of this tradition. It's a perfect chance to wish each other well with a New Year's Day kiss and to consider all that we've got to be grateful for.

I did think of writing the recipe for ollie bollen in today's column, but I can't imagine there are many of you who would care to devote your entire morning to making yeasty, oddly shaped doughnuts proffered by a culture that's unfamiliar to you.

Instead, my thoughts about this week's recipe went just past our morning gathering, and straight to that same afternoon, which will be consumed by watching bowl games together on the couch. There we shall devour yummy cheese and starchy carbs in abundance; it's really the only appropriate way to enjoy the last day of being naughty before the pressure of those irksome resolutions creeps up.

Whatever your New Year's plans, I can't imagine a family room where these garlic french fries wouldn't be welcome. Actually, welcome is an understatement -- think more along the lines of french fry demolition. There are few pleasures in life so enjoyable as gourmet homemade food, and this recipe epitomizes that concept for me. It's quintessential comfort food, with just enough of a twist to make it unforgettable and entirely addicting.

The recipe is inspired by one of my favorite cookbooks, "Mad Hungry: Feeding Men and Boys," by Lucinda Scala Quinn. It's chock full of fantastic ideas for keeping big appetites satisfied and would make a valuable addition to any cookbook shelf.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

RECIPE: Garlic cheese fries

6 large russet potatoes, scrubbed

10 cloves garlic, minced

1/2 cup olive oil

Salt

Pepper

2 cups mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup Italian parsley, chopped

Preheat oven to 400 degrees.

Slice about a half-inch lengthwise off the side of each potato, which will give you a flat cutting surface. Place the flat side down and cut the rest of the potato, lengthwise, into 1/2- to 3/4-inch slices. Cut the large slices into long "fries." Repeat with remaining potatoes. Spread the cut potatoes on two baking sheets and drizzle the olive oil over them evenly. Sprinkle minced garlic over potatoes, douse generously with salt and pepper, then toss to coat, using clean hands.

Bake for 20 minutes, then gently turn potatoes with a spatula. Return to oven for another 15-20 minutes, or until brown and crispy.

Remove fries to an oven-proof serving plate, then sprinkle with Italian parsley, mozzarella and Parmesan. Place under a high broiler for four minutes, or until cheese is just brown and bubbly. Serve immediately with ketchup and hot sauce -- and plenty of napkins.