Olive Oil Oven Fries. Guilt Free.

Yup, I said it. The problem, as well as the taste, with most fries comes in the cooking method of deep frying. With the method below you get all the taste and all the goodness that comes naturally in a potato. What you don’t get is all the calories.

There is just one little catch….. having a mandolin to cut the uniform match-stick size is imperative. Otherwise, you need a very sharp knife with very very good knife skills – and the patience – to cut the potatoes by hand. The closer they all are to the same size ensures they’ll all cook at the same time and give you less chance of either burning or under cooking.

The only other thing you need is some time. Once the spuds, and in this case I do mean the baker potatoes, are cut, you simply soak them in cold water for about 30 minutes. This will help release some of starch, which will aid in cooking some very crispy, very tasty fries.

Can you see how crispy they are….

If you have some special salt or want to make some –  adding finely chopped fresh rosemary to some salt would be a de-lish topping. A bit of grated lemon zest would not go amiss either… we all know how lemon can brighten up taste! Otherwise… there’s ketchup, homemade garlic mayo,… whatever your preference is.

1 Baker potato, scrubbed and skin left on – will make enough for 2 sides (if you make more, be sure to use one baking sheet per potato)
1 tbsp extra virgin olive oil
salt, to taste

See the photos below, for the how to…

A mandolin – perfect tool for quickly and uniformly cutting matchstick/julienne or thin cut rounds – like for a potato gratin. The round handle on top… that’s to hold the food you’re cutting/slicing. USE IT!

You don’t want your fingers to find out how sharp that edge is!! Be very, very careful. Please. 

Matchstick fries cut in no time; I used a knife to cut the last piece that was too small for the mandolin…

Let them sit in cold water for at least 30 minutes.

Let them drain while the oven is heating to 450º

After draining, dry any remaining moisture on paper towel. This will also ensure crispy fries!

Add potatoes and olive oil to pan, toss well to coat. Stir after about 15 minutes – they’ll take about 30 minutes to fully crisp up. Be careful to not leave them much longer – they could burn quickly. If any do stick – get those crispy ones of with a thin spatula. Sprinkle with salt while still warm. YUM! 

Now, get your fave topping or dip… and dig in!!

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