Who doesn’t love a good french fry? We have an amazing burger place in our neighborhood. Their burgers are great, don’t get me wrong. I can handle myself around the burger. I’m a lady. When it comes to the side (mini mountain) of fries; hot, fresh cut fries, I can’t have enough. Obviously, I can’t go all the time otherwise my mode of transportation would be being rolled.
I found myself in the kitchen with a bag of potatoes and a $12 jar of truffle and sea salt. (I’m not kidding, twelve. dollars. I’m not going to lie, I questioned it, but it was worth it.) Fries are usually always a great idea. If they’re baked opposed to fried, they’re an even better idea.
-Preheat the oven to 450 degrees while you prep your potatoes
-Wash potatoes and slice your them in various thicknesses. Feeling like potato wedges, cut them wedgie. Feeling like fries, cut them about an inch or so thick. I prefer a variety so you can get some extra crispy and others golden.
-As you complete your slices, toss the strips into a bowl filled with cold water. This will extract some starch from the potato providing you with less cooking time and some crispier fries.
-Drain your potatoes
-On a cookie sheet lined with nonstick foil, drizzle and toss your fries in olive oil topping them with salt and pepper.
-Place in the oven for about 10 minutes and then with a wooden spoon mix them around to make sure they cook evenly. For about another 10-15 minutes, check in periodically, mix around with your wooden spoon, and practice self control by not reaching for one in the oven.
-Blot with papertowel to remove excess oil and place on a plate. Garnish with parsley.
I love this recipe because it cuts the calories of frying them and you know every single ingredient going into the mix. Nothing artificial happening here. A simple little treat for sides, Monday’s, gatherings, and more.