I love French Fries.
There, I said it.
French fries were sent to this world by evil chefs who whose soul purpose is to dangle sticks of fried goodness in my face, knowing that if I indulge, I'll blow up faster than Violet in Charlie and the Chocolate Factory.
To combat this, I will sometimes try to make oven-baked french fries. I carefully chop a large Russet potato into perfect, uniform sticks, salt them generously, and send them off into the oven, imagining perfectly golden, crispy, lower fat french fries.
Somehow, I always end up with soggy, limp, white french fries. What is it that I am doing wrong?
Well, whatever I was doing wrong doesn't matter anymore because I found out how to do them right.
Toss these perfect matchsticks with a little rosemary, a little thyme, some kosher salt, extra virgin olive oil and toss it in an oven at 400 F for 25 - 30 minutes and you've got fries... frenchified.
Crispy. Golden. Salty. And enhanced with a touch of woodsy herbs.
Damn those evil chefs, I'll take my healthier fries any day.
Oven Baked Rosemary and Thyme French Fries
3 Russet Potatoes
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
2 teaspoons rosemary, minced
2 teaspoons thyme, minced
Preheat oven to 400 F.
Grease a baking sheet with 1 or 2 teaspoons of oil and set aside. Make sure you spread the oil around the whole pan (taking a paper town to spread the oil works well).
Skin and chop potatoes into 1/3" sticks. Toss with 2 tablespoons extra virgin olive oil and place in a single layer on baking sheet. Bake in the oven for 30-35 minutes, turning fries every so often, until the potatoes are uniformly golden brown.
Remove from the oven and immediately add salt, rosemary, and thyme. Serve immediately.