Savoring Home: Bistro fries

Is there anyone who doesn’t like French fries, chips, pomme frites or whatever they call them where you live? We had stopped eating frozen grocery store fries because they tasted too chemical-ly to us and we could not identify all of the ingredients on the labels. We had also stopped ordering them out because they were always so huge and heavy to eat.

But, every now and then, like when we are having a nice steak for dinner, we craved some crispy potatoes. When I saw this recipe on Rachael Ray, I knew we had found the solution. I really love this recipe because it has only four ingredients. Just 4!

Ingredients

  • 6 medium Russet potatoes (you must use very starch potatoes)
  • Olive Oil
  • Salt (we use ground sea salt)
  • Dried Parsley

Preparation

Pre-heat your oven to 400 degrees Farenheit, 200 degrees Celsius or Gas mark 6. Then, arrange cooling/wire racks on two baking sheets, like this:

The air that will circulate around your potatoes is what will make sure your fries are cooked evenly and with crispy edges.

Next, wash your potatoes thoroughly and peel them lengthwise, leaving the tips un-peeled, like this:

Cut the potatoes lengthwise, then slice them into fries on 1/4 inch (or just over 1/2 cm) thickness on each side.

When you are done cutting all of your potatoes, you should have a large bowl of fries like this:

Using the large bowl, toss all of the potatoes in a light layer of olive oil and ground sea salt.

If you are a parent, this recipe has a few steps your kids can help out with, like this tossing-with-oil-and-salt step. Letting your children taste what homemade fries taste like is a natural deterrent from fast food restaurants. This also works for adults, as we can attest.

Arrange the fires in a single layer on the wire racks/baking sheets, and try to avoid crowding.

Bake the fries in the oven for 30 minutes. You can put both baking sheets in the oven at the same time without any worries.

Now here is the secret tip that makes these fries different from all of the rest. After 30 minutes, remove the fries from the oven and raise the oven temperature to 425 degrees Farenheit, 220 degrees Celsius or Gas mark 7.

While you are waiting for the oven to reach its higher temperature, remove the fries from the baking sheet back into the big bowl. I recommend using kitchen tongs for this because the fries are hot.

Then toss the fries with more coarsely ground salt and parsley. You choose the quantity of parsley. Or you can use any other flavor combo you love in this step, like Herbes de Provence, garlic & rosemary, etc. (I forgot to take a picture of this step in progress because I was workin’ the tongs.)

Next, put the fries back on the wire racks/baking sheets and when your oven has reached the higher temperature put them back in the oven. Bake the fries for another 15-20 minutes, until the fries look crispy and brown.

When you are done, you’ll have a lovely bowl of delicious fries. They will be crispy on the outside and nice and fluffy on the inside. Be sure to test these fries before serving them (as if I have to tell you this) to make sure you are happy with the salt quantity.

By using the ground sea salt, as opposed to table salt, you can use less and get the same balanced flavor, without a heavy sodium intake. That’s right, these fries are healthier for you because you control the ingredients!

And here is our delicious dinner of marinated, grilled steak and bistro fries:

We serve this with a cool green salad and it is a fabulous dinner at home. (See my cloth napkin? You can read all about my habit with these in this post.)

Do you have a weakness for french fries? How do you like your steak prepared?Does anyone want the steak marinade recipe we used in the picture above? It is delicious and I could put it in a future post. Leave a comment and let me know!

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Posted on October 19, 2011, in Food, Recipes. Bookmark the permalink. 2 Comments.

  1. I like mine medium well, but my husband likes his medium rare.

    The fries look great! Perhaps you’ve found your next giveaway…

    • LOL, Marsha!
      I would love to hand out servings of these fries, if only we could make them last in our own kitchen. They re-heat well the next day, but we’ve never had leftovers long enough to test beyond that. This may be the one weakness of this recipe!

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