I really dislike it when people throw in an unnecessary accent or another language into their everyday dialect. I understand if you’re from said country and are going to a café for a croissant. These words have made the transition from their country to ours.
That being said, I am well aware this post is of ‘frites’ and not fries or chips. I am a walking contradiction and know that. In the spirit of french cooking: all things in moderation, including moderation. When conversing, one can throw in some foreign words every so often, sometimes there is no other word to use or it simply sounds incorrect with a blatant english accent.
When I made this [potato side dish], I had steak alongside; there really is no other title option for my crispy, starchy sticks. Steak and chips? No. Steak and french fries? Getting closer. Steak and frites? Oui, oui! Sorry.
Traditionally frites are skinnier and smaller than regular french fries, I may have cut mine a bit on the larger side, however as long as you cook them thoroughly and boil them enough in the pre-stages, they will be the easiest and tastiest fries you have had in a long time.
Adapted from Smitten Kitchen Cookbook
I cannot give an accurate yield for these. You can split them up amongst 3-4 hungry people, or 1-2 very hungry people. They are very tasty and will be devoured regardless. This recipe may seem incredibly simple, but I cannot count the times I’ve tried to make oven fries and failed miserably; this recipe re-enstilled my faith in the possibility of fryer-less frites.
- 3-4 tablespoons olive oil
- 1 1/2 lb yukon gold potatoes – about 4-6, depending on size
- sea salt + pepper
- Preheat oven to 450˚. Coat large baking drizzle 2 tablespoon olive oil. I used parchment paper too since I have an intense fear of sticking/ruined food.
- Slice potatoes into finger sized matchsticks, transfer to a pot + cover with water.
- Bring to a simmer, letting cook about 5 minutes, until halfway done. They will yield easily with a fork.
- Remove gently when done (with slotted spoon) and pat dry with towel.
- Set prepared baking sheet in oven to preheat about 3-4 minutes. Spread potatoes onto sheet and drizzle with remaining oil. Season with salt + pepper.
- Bake 20-25 minutes, turning after 10-15 minutes for even browning.
- Serve immediately.