Sometimes I see a recipe that I need to make. ASAP. These oven fries were one of them. So I made them, and I wasn’t disappointed. They were exactly what I expected them to be, slightly crispy, slightly greasy and completely different than the oven potatoes I make normally. But also completely different than deep-fried fries. I ate them with a lovely stew that had been bubbling for 5+ hours, and some mayonnaise, because you can’t eat fries without mayonnaise.
Ever so slightly adapted from Smitten Kitchen
oil (I used rapeseed)
The amount of potato will depend on the size of your baking sheet. If you cut the potato in batons of 1 by 1 cm, they must be able to fit in a single layer on your baking sheet. I like to keep the skins on, so I wash my potatoes well. You can also use peeled potatoes.
Place the potatoes that you’ve cut into batons in a large pan and cover with water. Set heat on high and set timer for 10 minutes. If the water starts boiling, reduce the heat to medium. If not, that’s fine. After 10 minutes, drain. Your potatoes will still be rather firm.
Meanwhile, heat your oven to 230C. Cover the bottom of your baking sheet with a thin layer of oil. Place in the oven to heat up.
Immediately after draining, spread the potatoes on the baking sheet. Drizzle with a little more oil, and make sure they are all coated. Sprinkle with salt. Roast for 20 minutes, then toss. Roast for another 5 minutes and toss. Repeat until the potatoes have the desired colour.
Season with a little more salt if you like, and serve immediately.