I have been able to bake a little more, and a little more in my new kitchen. Which has been completely amazing! I’ve only baked a handful of times in the new oven still. But, to be honest, I’m a little disappointed in the Cafe oven. I have the gas range with convection oven.
The oven looks so beautiful and I absolutely love the range, the six burner gas range is amazing! I’ve never cooked food so fast on a stove top. The oven though, is quite slow. I’ve had to bake cookies for many minutes longer than I am used to. And this is even on convection! I got this oven specifically because it had a button for regular or convection, and you can literally switch back and forth so easily, which I thought would really help when baking recipes to share because not everyone has convection. I didn’t have it in my home until I moved here.
But, the convection is more like regular baking! Which is kinda a drag because it should be faster. Also, it’s not even as fast as my old oven. I made Dad’s Coconut Chocolate Chip Cookies last week and had to bake them longer than I’ve ever had to, even a little longer than at sea level! INSANE! I know everyone’s oven is a little different, but this just seems so slow. I’ve never had a gas oven before, so maybe that’s part of it? But, I am going to get an oven thermometer to test it. Stay tuned for that.
But I made Lemon Rosemary French Fries! These are so light, a little zesty, and would go with any burger. They’re even perfect for just a snack. I made a Chicago dog with them for lunch, the perfect pairing, so yummy! These fries are super easy to bake and will spice up your fry game. I’ve tested fries before at altitude and at sea level and these seemed to bake longer – again, not sure if it’s my oven! So, I put a range for the time. Make sure to check yours after the second bake and bake longer if they aren’t golden brown. Get the recipe below for my Lemon Rosemary French Fries.
Lemon Rosemary French Fries
Makes 4 servings
1 1/2 pounds organic Russet potatoes
1 tablespoon organic coconut oil, melted
1 organic lemon, juice and zested
2 teaspoons organic dried rosemary
3/4 teaspoon fine sea salt
Cut the potatoes into 1/4-inch thick strips. Place in a large bowl of cold water and soak for 10 to 15 minutes, until the water looks murky.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Drain the potatoes and add the coconut oil to the potatoes. Add the lemon juice, lemon zest, and rosemary and toss to coat completely. Spread evenly onto the prepared baking sheet.
Bake for 20 minutes, then remove and flip fries. Bake for another 10 to 20 minutes or until golden brown. Remove from oven and sprinkle with sea salt.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!