I love bagels. Love them. Chewy and carby and toasty and not toasty, they’re just great. When I was first diagnosed with Celiac I missed the delights so much. I missed waking up on the weekends, grabbing my roommate and standing behind the counter at Bruegger’s clasping a bottle of chocolate milk while I watched the worker man or lady shmear soft butter all over my onion or everything bagel (depending on how bad I wanted my breath to smell that particular day).
OK, somebody get me a bagel right now.
We always had everything and onion bagels in the house. We bought two dozen at a time because no decent bagel is made in small town Iowa. No, you have to drive further to get anything that isn’t just a slice of bread mashed into a circle resembling a bagel. So we would make the drive, buy a bunch and keep them in the freezer to last us, um, well, about a week.
Those freezer bagels grew my love of that everything seasoning with all it’s seedy, sesame-y, garlicky, onion-y goodness. So the other day when I was craving that exact combination, I decided there needed to be some other vessel to deliver the combination into my body bagel and gluten free.
I really connected with my Irish heritage for this one: potatoes. It had to be potatoes, specifically french fries. And even more specifically, for the premiere of Better Call Saul as an ode to my “Fellow potato eater” per Breaking Bad.
If you were wondering, I missed that premiere. Yep, I was too busy smashing ketchup-covered Everything Bagel French Fries into my face. They are so easy to whip up. You just combine the basic seasoning of dried onion and garlic with poppy seeds, sesame seeds and coarse sea salt (this combo is shelf stable, so I actually mixed up a big old batch to keep on hand for other seasoning needs—popcorn anyone?) to sprinkle over canola oil-drizzled matchstick-cut potatoes then bake them right in your oven. So if they didn’t already sound awesome, knowing they are baked in healthful canola oil and not fried yet still crispy? It’s a dream come true, y’all.
- 1 russet potato
- 2 tablespoons canola oil
- 1 teaspoon dried chopped onion
- ½ teaspoon dried minced garlic
- 1 teaspoon poppy seeds
- ½ teaspoon sesame seeds
- ½ teaspoon coarse sea salt
- Preheat the oven to 475 degrees. Combine the onion, garlic, poppy and sesame seeds and salt and set aside.
- Wash the potato and cut into match sticks (I slice the potato in half lengthwise and then cut each half three or four times lengthwise again. Then cut each slice lengthwise to make long strips).
- Toss the potato slices in the oil, then the everything seasoning. Then, lay the potatoes in a single layer on a baking sheet.
- Bake for about 30–40 minutes, flipping and stirring about every 15–20 minutes.
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