Rating: 3.14 stars
90 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 34
  • 2 star values: 23
  • 1 star values: 5

These fries are baked and not deep fried, which lowers the fat content.

Martha Stewart Living, December/January 1993

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

90 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 34
  • 2 star values: 23
  • 1 star values: 5
Rating: Unrated
04/07/2013
This is a wonderful recipe! Really easy to make and very delicious. Super easy, it's a great dish that kids can "help" out with. I recommend using extra olive oil. If you are debating as to whether or not make this dish, please go ahead and make it. You won't be disappointed. Happy eating!
Rating: Unrated
11/13/2012
Simple and very tasty! The thyme adds needed flavor to baked fries.