These fries are baked and not deep fried, so the fat content is much lower than in regular fries.
- Servings: 4
Source: Martha Stewart Living, December/January 1993/1994
- 4 potatoes, preferably Yukon Gold or russet
- 2 tablespoons olive oil
- 6 sprigs fresh thyme, or 2 teaspoons dried
- Salt and freshly ground pepper
Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.
Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.
Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.