Thom and I have been making these fries for quite some time. Since we got together, actually. Which means we’ve been making these fries for damn near five years. Back then we didn’t know much. We’d slice the potatoes really thin – to imitate actual fries – and they’d always turn out terrible; some would be underdone, some would be burnt to a crisp. But we’d eat them anyway. And secretly wish we’d gone out for fries, instead.
Over the years we’ve learned that the fries bake best when the potatoes are sliced into thin wedges (as opposed to strings) and spread out evenly over a baking sheet lined with foil. Over the years we’ve learned a lot of things, but this is one of my favorites. It takes me back to those long, humid nights in Bloomington where we started our life together. Oh, to be 19 and in love.* I can honestly say it’s not nearly as great as being 24 and in love. Am I making you want to puke?
*Ahem, no making fun of my white hair. Or orange skin.
These fries are crunchy on the outside, soft on the inside and perfectly seasoned with thyme. Sometimes we’ll season them with rosemary or Tony Chachere’s creole seasoning, but usually I’m in the mood for thyme. Dried rosemary tends to poke me in the mouth, which inevitably pisses me off – and Tony Cachere’s gives me a runny nose, which (also) inevitably pisses me off. Nothing like eating a couple of fries while your philtrum channels snot into your mouth, right?
Did I mention these fries are 100 billion times healthier for you than the deep fried alternative? Ok, that may be a slight exaggeration. But they are healthier. They’re also delicious. And go perfectly with a runny egg on top (if you’re Thom) – or plunged into ketchup and mustard (if you’re me).
3 large russet potatoes
4 tsp canola oil
1 tsp dried thyme
1 tsp fine sea salt
Preheat oven to 400˚F. Line two large baking sheets with aluminum foil and spray with cooking oil; set aside. Scrub the potatoes and remove any eyes or dark spots. Using a sharp knife, cut each of the potatoes in half, lengthwise, then cut each half into 1/4″ thick slices. Transfer to a large bowl and toss with oil and thyme. Spread out on the prepared baking sheets and sprinkle with salt. Bake at 400˚F for 25-30 minutes; flip fries after 15 minutes. Serve immideately.
Yield: 4-6 servings