Olive Oil Oven Fries
They’re the perfect pair — meat and potatoes. Aida takes these classic favourites’ and gives it a little kick. She tops perfectly cooked Seared Strip Steaks with North African-Spiced Butter. That’s accompanied by crispy, seasoned Olive Oil Oven Fries. On the side is refreshing Simple Green Bean Salad With Lemon Dressing.
Ingredients
- 2 large russet potatoes (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 8 medium garlic cloves, smashed
- 2 teaspoons kosher salt
Directions
- Heat oven to 475 degrees F and arrange rack in top.
- Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
- Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
- When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
- Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.
