November 02, 2013

oven-baked fries with herbs and sea salt

These here are the best homemade fries recipe I've ever tried.  They are tasty, crispy, and better yet, they're baked, so I don't feel so bad about having them.

They're kind of fancy too, on account of the herbs, so you can serve them up at dinner parties too.  If you don't have Herbes de Provence on hand, you can use rosemary and thyme instead.

We had them with the Osso Bucco Mr. A made.

letting the potatoes dry off after being rinsed
ready for dinner!

Here's the recipe!

Oven-Baked Fries with Sea Salt and Herbes de Provence
adapted from Joy the Baker

serves 3 or 4 (about a potato per person)
3 or 4 medium sized Russet or Red Skinned potatoes, rinsed and dried 
2 Tablespoons canola oil plus 1 teaspoon
1 teaspoon Herbes de Provence
1/2 – 1 teaspoon sea salt
Preheat oven to 400 degrees F.
Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.
Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips (if you have a mandolin, simply use the julienne cut option, for a quicker alternative).  Also a note about the peel.  I personally think peel-on is best and actually tastes better too. Also less work.  Back to the directions.  
We also like to rinse the potato at the point and then dry them off (either using a paper towel or just air-dry).  I read somewhere that this helps keep the potatoes from sticking to each other too much while they're baking.
Place the cut potatoes on the baking sheet and drizzle with 2 Tablespoons of oil.  Toss the potatoes in the oil to coat.  Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven.  Cook until browned and with lots of crispy parts.
Remove from the oven and immediatley add salt and Herbes de Provence.  Toss and serve.  

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