I have to admit: I’m a meat and potatoes kind of girl. Or, well, mainly potatoes. I’ve yet to meet a potato I don’t like. My favorite? Mashed Potatoes, hands down. Whenever my mom would make mashed potatoes when I was kid, I was right there next to the mixer, waiting to lick off the beaters. She still lets me do it, just because she still thinks it’s funny. I digress.
I have nothing against frozen french fries, they’re quite good when they’re done just right. But the budget doesn’t always allow for the frozen fries, especially when you can get a giant bag of fresh potatoes for about the cost of one bag of frozen fries (I’ll have to do a cost comparison on that, actually). Plus, when I make my own, I know exactly what’s going in and on the fries. Potato, check. Olive oil, check. Sea salt and fresh ground pepper, check. That’s it!
Here’s how I do it:
- Wash and scrub about 5-6 medium russet potatoes – adjust for your family size.
- Slice each potato in half, then cut each half into strips, or fries. One of these days, I’m going to get a fancy french fry cutter, but for now, I use my favorite super-sharp knife.
- You may have to cut the fry in half again, depending on the size; you want to try and keep them around the same size so they’ll cook evenly.
- Continue with all of the other potatoes, until you have a pile of fries.
- Dump them all into a large zip-top bag, and add about 2-3 tablespoons of extra-virgin olive oil (EVOO). Use your judgement here; I usually just pour it in until it looks good.
- Shake the bag until all of the fries are coated.
- Cover a baking pan with foil, for easy cleanup, then spray lightly with cooking oil.
- Dump the fries on the treated pan, and spread evenly, trying to keep them on one layer.
- Sprinkle sea salt and pepper (optional) over the entire pan.
- Bake at 425 for 25-30 minutes, or until they look nice and toasty
I don’t flip the fries during cooking, but if you want to give that a try, let me know how it works out! I also like to let mine get a little crispy, but not too much.
This is a perfect side to make when you can’t think of anything else, and you have a bag of potatoes that need to be used up. We love to have them with hamburgers, of course. The kids love them!