HOW TO CLEAN BAKED ON GREASE RECIPES

Steps:

• 1. Put the flours, yeast and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 550ml of tepid water, stirring and bringing in the flour from the outside to form a rough dough.
  2. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours.
  3. Grease a large nice-shaped ovenproof tray with butter, then evenly scatter over the breadcrumbs.
  4. Leaving a 1cm rim around the edge, cut the rind off the top of each Camembert. Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chillies, and poke those in, too.
  5. Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the centre of the tray.
  6. Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the tray, building out from the Camembert in a circular motion, like in the picture.
  7. Leave to prove for another hour, again covered with a damp tea towel.
  8. Preheat the oven to 180°C/350°F/gas 4.
  9. Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks.
  10. Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the tray in the middle of the table, and dive in – elbows at the ready, this one’s hard to resist.
  11. And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a tray for about 20 minutes, then decant on to the bread tray, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round.

Steps:

• OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil-lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)
• Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.
• Blot cut potatoes on a clean tea towel to remove moisture.
• Combine all dry ingredients in a plastic bag.
• Add potatoes tossing and kneading lightly to coat.
• Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.
• Arrange potatoes in a single layer on the baking sheet.
• Bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel-lined bowl that get done early so they don't get overdone. I also like to use parchment paper for easy cleanup! Enjoy!
• Here is how they look!
• MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!
• Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!
• Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the Parmesan cheese because it scorches). As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the Parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!