Baked Pommes Frites
- 6 russet potatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Preheat the oven to 450 degrees F.
Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.
Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
Remove from oven, allow to cool for 1 or 2 minutes and serve.
Recipe courtesy of Michael Chiarello