Oven Fries

When cutting the potatoes you do whatever you want: thin sticks for fries, fat sections for wedges, slices, ruffles ... up to you!

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Ingredients

1 kg russet potatoes or 10 baby potatoes (or sweet potato)

3 tbsp olive oil

1 tsp salt

1/4 tsp black pepper

Any fresh or dried chopped herbs that you fancy (thyme, rosemary, paprika, etc)

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Instructions

Preheat your oven to 200°C.

Cut potatoes and place in a pot. Cover with water, add 1 tablespoon salt and bring to the boil. Boil for 5 minutes, then drain and rest for a few minutes to dry out. [See 'Smashed Spuds' alternative, below!]

Transfer to a large bowl and season with salt, pepper, and a spritz of olive oil. Add spices now (paprika, rosemary, etc) if you wish. Gently mix to evenly cover the potato pieces, without breaking them.

If you have a fine mesh baking rack, place it over a tray. Otherwise cut a sheet of baking paper to fit a large baking tray. Turn the coated sticks out onto the paper (or rack) and arrange them into a single layer.

Bake in the preheated oven for 20 minutes, flip then cook an additional 10 minutes (or bake for 30 minutes if using the rack). Check for 'doneness' and cook for additional time checking every 3-5 minutes.

Once the fries are done, place in a bowl and season with additional pinch of salt and the chives. Serve with mayo and/or ketchup.

Alternatives!

Smashed Spuds: If using baby potatoes, after you have boiled them, place them on the baking tray and squash them with a spatula. You want them thin and flat, but not too flat: the potato which oozes from the split skins should still be fluffy and each potato should still be separate from the others. Spritz with oil and dust with seasoning on the tray instead of using a bowl. Transfer to a rack for baking, if you have one.

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