Serve frites plain or accompanied by ketchup, mayonnaise or malt vinegar. Or, for a twist, try adding fresh chopped chervil to Dijon mustard.
- Servings: 4
Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
- 4 medium baking potatoes
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Olive-oil cooking spray
Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide batons. Place potato batons in a medium bowl, and toss them with olive oil, salt, and pepper.
When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.