- There are some entrées, like ribs, that just beg for some fries as an accompaniment. For me, though, fried fries are an indulgence only to be enjoyed while in a restaurant. This is partially because I can't bring myself to fry anything in the house, and partially because I just feel too guilty about consuming such an unhealthy treat while at home.
That's where these oven fries come in--they're delicious, and they satisfy the need for a finger-friendly side. The garlic and parsley elevate this side dish from the realm of the normal boring oven-fry; consequently, these fries become part of the regular rotation around our house.
Bistro Fries
(Slightly adapted from Epicurious)
- 4 medium russet potatoes (about 1 3/4 pounds), unpeeled
- 1 tablespoon canola oil
- 1 tablespoon peanut oil
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- Coarse salt
- Optional: Cider vinegar for serving
Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Soak the potatoes in a bowl of hot water for 10 minutes.
Drain and pat dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Spread potatoes on a parchment paper-lined baking sheet. If there are too many potatoes to fit without crowding, use two sheets. Bake until potatoes are deep golden brown, turning and rearranging potatoes occasionally, about 50 minutes.
Drain and pat dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Spread potatoes on a parchment paper-lined baking sheet. If there are too many potatoes to fit without crowding, use two sheets. Bake until potatoes are deep golden brown, turning and rearranging potatoes occasionally, about 50 minutes.
Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
No comments:
Post a Comment