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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

  1. Heat oven to 475 degrees F and arrange rack in top.
  2. 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.
  3. 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.
  4. 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.
  5. Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.