Home Fries
by Caren McSherry
These are truly the tastiest French fries you will ever eat. They come without guilt, as they are not deep fried but oven fried in a minimal amount of oil. I always plan on at least 1 large potato per person and then throw in 2 more for the potato lovers at the table. Brace yourself, these are truly as good as it gets.
Ingredients:
- 6 large russet potatoes, skin on
- 2 – 3 tablespoons good olive oil
- sea salt
- fresh ground pepper to taste
For Chili Garlic Aioli:
- 3 cloves garlic peeled
- 2 tablespoons fresh lemon juice
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon “Spice 2.0” chili paste
- 1 egg yolk
- ¾ cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
Method:
1. Scrub the potatoes well, cut them into French fry slices. Do not make them too big as the cooking time increases. A good size is ¼ inch by as long as the potato is.
2. Place the fries on a cookie sheet, drizzle the oil over and toss with your hands so that the fries are all coated with oil. Sprinkle with sea salt and pepper.
3. Make sure that they are not piled on top of each other while baking, they like to bask in their own space so that they become golden brown on all sides.
4. Bake at 450 degrees for about 30 minutes or until the fries are golden brown. You will have to turn them once during cooking. If you find them sticking a bit, add a little more oil.
5. Chili Garlic Aioli Method: Place the garlic, lemon juice, Dijon and egg yolk into the bowl of a food processor. Puree, with the machine running, slowly pour the olive oil through the feed tube until a thick sauce is formed. Season with the salt and pepper. Makes ¾ cup.
Copyright (c) Caren McSherry
2. Place the fries on a cookie sheet, drizzle the oil over and toss with your hands so that the fries are all coated with oil. Sprinkle with sea salt and pepper.
3. Make sure that they are not piled on top of each other while baking, they like to bask in their own space so that they become golden brown on all sides.
4. Bake at 450 degrees for about 30 minutes or until the fries are golden brown. You will have to turn them once during cooking. If you find them sticking a bit, add a little more oil.
5. Chili Garlic Aioli Method: Place the garlic, lemon juice, Dijon and egg yolk into the bowl of a food processor. Puree, with the machine running, slowly pour the olive oil through the feed tube until a thick sauce is formed. Season with the salt and pepper. Makes ¾ cup.
Copyright (c) Caren McSherry
