Potatoes are so affordable and endearing. You can cook them any which way, manipulate them to no end, and they’ll taste comforting and filling in any application. During my week of cooking on a $15 budget, I made some eggplant veggie sliders and felt the need to complement them with fries for a classic combo.
But who wants to deep fry in a huge pot of oil every time they want fries? Not I. It’s just not worth it. But these? These are worth it. They’re worth the 30 minutes, the easy clean-up, and the relatively measly 2 tablespoons of extra-virgin olive oil.
Like any fried foods, they turn limpy and soft within 30 minutes of coming out of the oven, which is why I’ve kept the yield small enough in this recipe so that you can have fresh fries every time. If you know you’re serving more than just a couple of people, feel free to double or triple the amount—but do make sure you’re using more sheet trays as well, so that there is plenty of spacing around each fry for the perfect crispiness.
If you’ve made these, drop us a line and let us know how you liked ’em! What spices did you put on yours?
Dining and Cooking