This week Young Chefs prepared Chicken Caesar Wraps, Garlic Fries and Chocolate-Dipped Strawberries just in time for Valentine’s Day.
The adult chefs worried about how to prepare enough oven-roasted, garlicky potato wedges to give up to 20 cooking club members a sample. Would we be able to split five pounds of potatoes between two baking sheets in a single layer? Should we use aluminum foil, parchment paper or Silpat?
On Monday Chef Crye used aluminum foil but did not oil it, thinking that the potatoes had been tossed in plenty of oil. Mistake! The potatoes stuck to the foil, and it tore when the finished potatoes were scraped out.
On Tuesday she tried oiling teflon-coated baking sheets with similar results. The young people said that the potatoes tasted wonderful, but they looked like hash browns.
Here is Team Silver Spoon’s amusing menu:
The consensus is: Line the baking sheets with aluminum foil, and oil it. Remove the “fries” with a silicone spatula, rather than a metal one.