Baked Pommes Frites
Adapted from Michael Chiarello
6 russet potatoes
1/4 cup extra-virgin olive oil*
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Peel potatoes (if peeled fries are your thing, skip it if you couldn’t care) and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily, cooked about 3/4 of the way through.
Drain carefully and put potatoes a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on baking sheet. Bake until light brown.
* I used less this time, oiling the baking sheet first to limit sticking. He suggests you use a non-stick baking sheet if you have one. (I don’t.)
Adapted from Michael Chiarello
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| Baked Pommes Frites |
1/4 cup extra-virgin olive oil*
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Peel potatoes (if peeled fries are your thing, skip it if you couldn’t care) and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily, cooked about 3/4 of the way through.
Drain carefully and put potatoes a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on baking sheet. Bake until light brown.
* I used less this time, oiling the baking sheet first to limit sticking. He suggests you use a non-stick baking sheet if you have one. (I don’t.)
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