Why do I call them Chunga Chunga Fries? Good question. The word just popped out of my friend Tim’s mouth while cooking last Sunday. And then they were named. We are hoping to start a new style of potatoes.
Ingredients:
Fingerling Potatoes – sliced long ways into thin strips (1 lb makes two servings)
Olive Oil
Sea Salt
Fresh Ground Pepper
Fresh Rosemary
Fresh Thyme
1. Slice potatoes into long thin strips (varying widths and shapes)
2. In a bowl, mix olive oil (no specific amount, enough to coat the potatoes well), chopped rosemary, lots of thyme leaves, fresh ground pepper, and sea salt.
3. Place potatoes and mixture from step (2) into a plastic bag. Shake to coat potatoes well.
4. Let sit for up to 2 – 3 hours (optional)
5. Preheat oven to 420 degrees
6.. Place potatoes on cooking sheet (lay flat)
7. Bake potatoes until crispy (about 30 minutes)
You should notice that each slice is a bit different. The thinnest slices are super crispy almost burnt, while others are juicier like a roasted potato. They should be enjoyed alongside a great cheeseburger or steak, and optionally with ketchup.
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