These crispy baked french fries rarely last long enough to make it onto the plate next to whatever bean burger they’re meant to accompany since we usually devour them off the pan as soon as they emerge.
- Russet potatoes, scrubbed clean. (You can peel them if you want; we don’t.) I try to buy nice big, long ones and use at least one potato per person, and probably one extra per teen within 200 yards.
- Approx. 1 teaspoon olive oil per potato.
- Paprika, Herbamare (or sea salt), and pepper to taste.
- Cut the potatoes lengthwise into 1/4 inch fries. I try to keep the outer, more misshapen, skinned ones apart from the evenly square “heroes” from the inside to make it easier to cook them evenly.
- Soak the fires in cold water for at least an hour, preferably longer, to express some of the starch. (This helps make the fries more crispy!)
- Remove them from the water and let dry (or pat dry if you’re rushed).
- Toss in a big bowl with the olive oil, herbs, and spices (in batches if need be).
- Arrange on a baking sheet lined with parchment paper. Give the fries room to breathe (i.e., so that they’re not touching each other). As mentioned, I try to keep the big heroes on one pan and their misshapen cousins on another.
- Bake at 400 for approx 30 minutes or until desired crispness, turning at least once. The poor cousins from the outside of the potato will likely be done first.