Pardon our French - but these are magnifique!Sunday, July 14 is Bastille Day. The annual celebration marks the date in 1789 when French citizens stormed the Bastille, stealing ammunition to bolster their rebellion. There's a debate whether fries as we know them originated in France or Belgium. Since these are oven-baked, you can worry less about their origins and just enjoy them guilt-free.
1. 2 pounds russet potatoes, scrubbed and cut into fries
2. 2-3 cups extra virgin olive oil
3. kosher or sea salt, to taste
4. 1 tablespoon parsley, minced
5. 1 clove garlic
Tip: To cut a potato into French fries, simply make long slices every half inch along the potato with a very sharp knife. Turn the potato on its side, and continue to slice in the same direction, making square, "stick"-shaped fries.
1. Preheat oven to 500 F degrees.
2. Bring one quart of water to boil at the bottom of a steamer. Place the cut potatoes on the steaming rack of the pot, cover and steam for 10-12 minutes, or until a knife inserted in the potato comes out easily. Take care to not cook the potatoes all the way through (or they will fall apart).
3. Carefully place potatoes in a large bowl and drizzle with olive oil and toss gently. (At this point, potatoes can be set aside and refrigerated until ready to bake).
4. Using a slotted spoon, transfer potatoes to a large baking sheet in a single layer. Bake for 15-20 minutes, turning occasionally so they brown evenly. When potatoes are done, they should be crisp and deep golden brown.
5. Remove fries from the oven, sprinkle with salt, parsley and garlic if desired. Serve immediately. Yields 4-6 servings.
- By Alison Needham
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