Isn't brunch a wonderful invention? Sure, I know, it was probably invented for commerical reasons, but still. It's so nice that for two days of the week other people finally understand that it's ok to eat "not-breakfast" foods for breakfast! Or that it's ok to have your eggs (in this case, scrambled tofu) at 3pm if that's the way you roll. Every coupe of weeks New York Magazine does 21 question interviews with interesting/semi-famous New Yorkers, and one of the questions is "Brunch: pro or con?". I just don't get the con-sayers.
Anyway, this is what I had for brunch today: home fries, guacamole, mushrooms, tomotoes, and rolls. Not pictured are the waffles and the chocolate cranberry bread (though I think that last one might be making an appearance here tomorrow...just sayin'.)
I hadn't had home fries in forever, and they really hit the spot this morning. And isn't home fries a great word? Home fries. It has such a nice sound. (But what's the difference between home fries and oven fries? Two minutes of googling seemed to reveal that home fries are often not fry shaped and sometimes cooking in a skillet, while oven fries are usually baked. But home fries sounds so much better, so these are definately home fries.)
I'm sure you wanted to read all of that.
Spicy Herbed Home Fries
3 large potatoes
2 tsp olive oil
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp hungarian paprika
1/4 tsp cayenne
1/2 tsp dried thyme
Preheat the oven to 400 F. Peel the potatoes and cut them into 1/4'' slabs. Cut each slab vertically into 1/4'' slices, so that the potatoes end up looking like, you know, fries. Mix the potato with the remaining ingredients, and spread them in a single layer on a foil-lined cookie sheet. Bake for 30 minutes, or until cooked and crispy.