Name: Peppery Parsley Potato Planks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Midwest American
Ingredients: 4 large Russet potatoes, scrubbed clean and cut into 1/2-inch thick wide planks; 2 teaspoons black pepper; 2 teaspoons dried parsley; 1 teaspoon garlic powder; 1 teaspoon onion powder

Description

Wide Russet potato planks roasted with black pepper, dried parsley, and a hint of garlic powder offer a straightforward, flavorful baked fry option for low-sodium diets. Designed for meal prep with excellent fridge life and toaster oven revival, they complement hamburger helper in true Midwest fashion. Ready in approximately 40 minutes.

Cultural Background

French fries trace their origins to Belgium in the late 1600s where thin strips of potato were fried, later popularized in France and introduced to America in the late 1700s by Thomas Jefferson who served pommes de terre frites at the White House. In the Midwest, potatoes became a staple side dish among settlers and immigrants, often prepared boiled, fried, or baked to accompany hearty casseroles and one-pot meals like Hamburger Helper. This baked plank version adapts the classic fry technique to home ovens using pantry spices, reflecting the region's practical, comforting approach to vegetable-focused sides without added salt.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

4 large Russet potatoes, scrubbed clean and cut into 1/2-inch thick wide planks
2 teaspoons black pepper
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Scrub the Russet potatoes thoroughly under running water to remove any dirt, then pat them dry with a clean towel; cut each potato lengthwise into wide 1/2-inch thick planks, aiming for pieces about 3-4 inches long to ensure even roasting.
In a large mixing bowl, combine the black pepper, dried parsley, garlic powder, and onion powder; add the potato planks and toss gently but thoroughly until all pieces are evenly coated with the spice mixture.
Arrange the seasoned potato planks in a single layer on the prepared baking sheet, ensuring they do not overlap or touch to promote crisp edges and even browning.
Place the baking sheet in the preheated oven and roast for 15 minutes, then carefully flip each plank using tongs or a spatula for uniform cooking.
Continue roasting for an additional 15 minutes or until the planks are golden brown on the edges, tender inside when pierced with a fork, and slightly crispy on the outside.
Remove from the oven and let cool for 5 minutes on the sheet before serving or transferring to meal prep containers; for reheating later, place cold planks in a single layer in a toaster oven at 425 degrees Fahrenheit for 5-8 minutes until warmed and crisp again.

Tips

- For maximum crispiness without added fat, ensure the planks are fully dry before seasoning and do not overcrowd the baking sheet so air can circulate freely.
- A common mistake to avoid is cutting the planks too thin, which can lead to burning before the centers cook through; aim for consistent 1/2-inch thickness.
- If fresh parsley becomes available, substitute half the dried amount for brighter flavor, or add a pinch more black pepper for extra heat if desired.

Nutrition

Calories: 170
Protein: 4g
Carbs: 38g
Fat: 0g