And no, I don’t mean home fries in the usual sense. I mean French fries made at home. (Why? Because I love alliteration. Anyway…)
Recently my friend Adam Roberts, otherwise known as the Amateur Gourmet, asked me to write a guest post for his blog while he was traveling in Barcelona. I wanted to write about something delicious and simple (my signature style, as far as I’m concerned) that also captured the spirit of Eating Well on Fifty Bucks a Week. I thought hard about something I really missed and French fries came to me. Burgers and fries were what I would order when I’d go out. And now that I rarely eat anywhere but home, fried potatoes are no longer a part of my diet. While that’s probably a good thing as far as my waistline is concerned, I can’t deny that I miss them.
While my fries aren’t fried, they are crispy, salty and a little bit spicy—and made even better with a sweet, tart dipping sauce.
My super simple recipe is after the jump and you can read the original post (with lots of pictures) at the Amateur Gourmet.
Ingredients:
1 large baking potato
2 tablespoons olive oil
1 tablespoon sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon cayenne pepperDipping Sauce:
2 tablespoons mayonnaise
1 teaspoon honey
1 teaspoon mustardDirections
Preheat oven to 450ºF.Scrub potato (peel the skin if you want, but I love the skins) and cut it into long (about half the length of the potatoes) strips about 1/4-inch wide.
In a large mixing bowl, toss the potatoes with the olive oil, salt, pepper and cayenne pepper.
Transfer to a baking sheet lined with foil. Evenly spread the potatoes on the sheet, sprinkle lightly with a little more salt and place on the top shelf of your oven. Bake, uncovered for 30-40 minutes or until they are cooked to your liking (I like mine extra crispy.)
Because these fries are a little bit spicy, I wanted something sweet for dipping.
Honey Mustard Mayo
If the title of this dipping sauce doesn’t give it away, mix about 2 tablespoons of mayonnaise with 1 teaspoon each of honey and mustard. The sweetness of the sauce will compliment the salty, spicy fries.
#1 by Kim at August 17th, 2009
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Sounds yummy. I may have to try these!
#2 by emily at August 17th, 2009
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Haha, this amuses me… I’m a big AG fan, and saw this post on there. But then, I met Adam Pollock this weekend at the Souperdouper event, which I heard about and competed in thru Not Eating Out in NY. So, of course I checked out this blog when Adam told me about it. And then it came full circle.
I just love seeing, especially NYC, food blogs intertwine and overlap!
#3 by Matt, Hartford at August 19th, 2009
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I add 1/4tsp of freshly ground dried rosemary, and toss in 1tbsp apple cider vinegar (with other ingredients) then let sit 5mins before tossing with olive oil for that baked-in flavor.
I’ve been making fries and chips like this for a long time. I prefer the smaller red potatoes.
#4 by Alex at August 28th, 2009
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I make these exact fries with the same dipping sauce all the time as a snack or side with a sandwich. I have always put mine in the middle or lower third of the oven and they never look as beautifully golden as yours do, so I will try putting them in the upper part next time.
Great post!