Oven fries

Good, crispy oven fries are hard to make. They turn out edible, but usually on the limp and soggy side.  I found a tip on the Internet for using parchment paper instead of a bare cookie sheet or aluminum foil.  Most of us don't keep a roll of parchment paper laying around the kitchen, but I had some left from Christmas cookies. It is one of those essential baking aids-- just watch Martha Stewart, she goes through it by the yard. 

Anyway, the potato recipe is simple.  I tossed the slices right on the paper with about a teaspoon of olive oil, some garlic salt and pinch of paprika. You could use any spices you like.  Bake them in a hot oven (convection if you have it) for about 30 minutes, turning once. They come out looking like "real" fries, without the pool of grease.

Just one tip-- don't be lazy.  I didn't bother to trim the excess paper around the side of the sheet, and John pointed out how it scorched up quite nicely in the hot oven.  Does parchment paper actually ignite?  Well, best not to find out the hard way, having experienced one nasty oven fire in this kitchen.

And to go with the fries, what else but shrimp?  I know we're are supposed to avoid imported shrimp, but I buy them frozen at Costco. (Never Trader Joes.)  I might be overconfident about Costco's quality control, but they taste mild and fresh. Very good lightly fried in "Golden Dipt" coating.