5 Ingredients or Fewer

Patricia Wells' Fake Frites

January 27, 2015
Photo by James Ransom
Author Notes

A trick for the best french fries you can make at home -- in the oven, using less oil than you'd put on a salad. Game on. Recipe from At Home in Provence (Scribner, 1999). —Genius Recipes

Watch This Recipe
Patricia Wells' Fake Frites
  • Prep time 10 minutes
  • Cook time 32 minutes
  • Serves 4 to 6
Ingredients
  • 2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches
  • 2 tablespoons extra-virgin olive oil (up to 3 tablespoons)
  • 1 pinch fine sea salt, to taste
In This Recipe
Directions
  1. Preheat the oven to 500° F. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack, place the rack in the steamer, cover, and steam just until a knife inserted in a potato comes away clean, 10 to 12 minutes. (The potatoes should not be cooked through, or they will tend to fall apart.)
  2. Transfer the steamed potatoes to a bowl and drizzle with oil. Carefully toss to coat evenly with oil. (The potatoes can be prepared to this point several hours in advance. Set aside at room temperature.)
  3. With a large slotted spoon, transfer the potatoes in a single layer to a nonstick baking sheet. Discard any excess oil or liquid. Place the baking sheet in the oven and bake, turning so they brown evenly, until the potatoes are crisp and deep golden brown, 10 to 20 minutes. Remove from the oven, season generously with salt, and serve immediately.

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Genius Recipes

Recipe by: Genius Recipes

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