For ➍4 medium sized Russet potatoes, rinsed & dried (peeled if wanted)
2 tbs plus 1 ts olive oil
1 ts herbes de Provence
½ ts sea salt
Preheat oven to 200°C.
Pour 1 ts of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.
Slice cleaned potatoes lengthwise into thick slices, then slice those slices into smaller potato strips. Dip them dry. Place on the baking sheet and drizzle with 2 tbs of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 m. Remove the tray every 10 m to toss and stir the potatoes, then returning to the oven. Cook until browned.
Remove from the oven. Immediately add salt and herbes de Provence. Toss and serve.
.Pour 1 ts of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.
Slice cleaned potatoes lengthwise into thick slices, then slice those slices into smaller potato strips. Dip them dry. Place on the baking sheet and drizzle with 2 tbs of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 m. Remove the tray every 10 m to toss and stir the potatoes, then returning to the oven. Cook until browned.
Remove from the oven. Immediately add salt and herbes de Provence. Toss and serve.
Obviously not the famous Belgian frites, but good as a quick substitute.
The fries can also be baked in a microwave oven.
