For our side dish tonight I decided to try Michael Chiarello's recipe for Baked Pommes Frites. Michael Chiarello has a show on the Food Network that isn't that great, but he has some good recipes.
I've tried making homemade fries before, and the same thing always happens - the fries stick to the pan and by the time they make it out of the oven, some are all torn up from being scraped off the pan and flipped, some are burned, and a few turn out good. That happened again this time, but more turned out edible than usual. I probably wouldn't make this again because I'd like to keep searching for a better baked fry recipe, but this one was pretty good!
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.
Yield: 6-8 servings