Oven Fries (French Fried Potatoes) ** Recipe


Ingredients

2 each medium baking potatoes
1 tbsp vegetable oil
1/4 tsp salt


Directions

PREHEAT OVEN TO 450 F. CUT POTATOES INTO 1/4" STICKS. SPRAY COOKIE
SHEET WITH NO-STICK COOKING SPRAY. TOSS POTATOES WITH OIL. ARRANGE IN
A SINGLE LAYER ON COOKIE SHEET. BAKE, TOSSING OCCASIONALLY. SPRINKLE
WITH SALT.


Servings: 4 servings

 

 

Oven Fries (French Fried Potatoes) ** Recipe brought to you by Recipe Ideas


Categories: French; Potato; Vegetable


The History of Recipes

We are able to track the history of written recipes far back into history, at least as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old cookbooks were just simple hieroglyphic instructions for preparing meals.

The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated.

As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks for example bay, rue and parsley.

During the following few hundred years, the powerful and rich houses competed with each other to offer the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes of the day.

By the advent of the 20th century, cook books were in great demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer.

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