French Fries
That’s right, I said French fries! I haven’t had a “real” French fry since February 2006. I have sworn off all deep fried foods, as a personal preference. So when I came up with this recipe I almost cried; they are that good! Keep in mind though that portion control is key, potatoes aren’t fattening per se but eating a large plate any of any starchy-carby-yumminess may make your jeans tight, just saying!
Serves 4
2 large russet (baking potatoes), scrubbed clean with skin on
2 tbsp extra virgin olive oil
Salt
– Preheat oven to 400 degrees.
– Slice the potatoes lengthwise in one cm thick slices.
– Cut the one cm slices into one cm sticks (one cm by one cm fries).
– Place a piece of wax or parchment paper on top of a baking sheet (depending on the size of the baking sheet you may need to use two).
– Pour the extra virgin olive oil on top of the parchment paper and smooth it across the parchment paper in an even layer (I just use my hand).
– Place the potatoes on top of the olive oil in an even layer; make sure not to place the potatoes too close together otherwise they will steam in the oven and not get crispy.
– Season the fries liberally with the salt.
– Bake in the oven for 15 minutes.
– After 15 minutes flip the fries and season liberally with more salt.
– Bake for another 12 to 15 minutes; depending on how crispy you like your fries.
– Taste and adjust seasoning.
– Serve immediately.
Notes:
- You’d be surprised how much the potatoes absorb the sodium; season liberally (about 1/2 tsp of salt).
- This would be a fun recipe to experiment with different spices; chili, cumin, cayenne pepper, poultry seasoning, you get the idea!