For the holidays this past weekend, my brother and I made Steak Frites (steak and fries). While he grilled outside, I followed a recipe for baked fries that Smitten Kitchen swears tastes like the real deal. You know, like the salty, crisp, parsley-sprinkled fries you get at a french bistro.
There are a few extra steps involved, but let me tell you, it is so worth it.
First, get yukon gold potatoes. Cut them up into matchsticks (3/8 inch, something like that). Throw them in a pot, cover them with cold water, bring to a boil, then let it simmer for 5 minutes. Meanwhile, preheat your oven to 450, drizzle a tablespoon of olive oil on your baking sheet. Pop it into the oven for about four minutes, to preheat. Strain the potatoes carefully, blot them dry, and spread them out on the baking sheet, adding another drizzle of olive oil, and a generous shake of salt and pepper. Bake for 25-30 minutes, tossing the tray a few times in between. They should be golden brown and sizzling. Finally, sprinkle them with chopped parley.
I also made a dip by mixing mayo, sriracha, a few dashes Worcestershire sauce, and a small splash vinegar.
These are divine. As my mom says, the food must be good, because no one's talking.
(My brother and I)
(top photo by The Talking Kitchen; not the exact same recipe, but the fries look similar)