Oven Fries

By á-46

Ingredients

• recipe by Curtis Stone
• 6 large russet potatoes, peeled
• 2 fresh thyme sprigs
• 1 large fresh rosemary sprig, cut into 3 pieces
• 2 garlic cloves, cut into quarters
• 1/2 teaspoon smoked paprika
• 3 tablespoons olive oil
• Sea salt and freshly ground black pepper

Preparation

Step 1

Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot.

Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length.

Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper.

Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.