Tomorrow night when the clock strikes midnight, and 2012 is gently ushered in, I will be sitting at home with my three favourite people, accompanied by a few platters of good food. Despite my party planning ways, I'm not one for going out on New Year's Eve. It appealed to me fifteen or so years ago, but now I'm a homebody on the most happening night of the year.
Last December, we started a tradition where each of us gets to pick a food to make for our at-home party. Rob and I tend to gravitate towards assembling a cheese platter or making some sort of gooey dip, and the boys almost always want some sort of French fry concoction. It might seem strange, but serving fries for a late-night snack has always been popular in the catering world (for the adults it's a greasy treat that helps to absorb some of the, ahem, alcohol that's been consumed) so making them for the kids really isn't all that strange.
I imagine that if you are hosting a party tomorrow night, serving a platter of these homemade taters with assorted dipping sauces like flavoured aiolis and spicy ketchups would make you rather popular with your guests.
I'm excited for January this year. It will mark two years of blogging here for me and I have some fun things in the store for the coming year (more cookbook features, parties galore and a few series I'm working on). I also turn 36 in a couple of days and it's not bothering me one little bit, although I did tell Rob that I needed to get my hair done before Wednesday as I refuse to turn another year older with those pesky greys roots showing through.
Happy New Year!
Homemade Oven Fries with Lemon Aioli
- 6 large russet potatoes
- Olive oil
- Sea Salt
- Fresh ground pepper
1. Slice the potatoes into French fry sticks and place them on a parchment-lined baking sheet.
2. Drizzle a generous amount of olive oil over the potatoes and sprinkle them with sea salt and fresh ground pepper. Toss well until the pieces are evenly coated
3. Bake for 40 minutes, or until the potatoes are crispy and golden brown.
4. Serve with lemon aioli or spicy ketchup.
- 1 cup mayonnaise
- 2 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 teaspoon powdered lemon peel*
- 1/2 teaspoon kosher salt
- 10 grinds of fresh ground pepper
1. Combine all of the ingredients in the bowl of a food processor, and pulse until well combined.
2. Store in a lidded container in the fridge until you are ready to serve.
* If you don't have powdered lemon peel, feel free to use lemon zest.