As much as I love potatoes in general and fries in particular, I never worked oven fries into my regular rotation till a couple years ago. They were always more like soft, bland potato logs and flipping them once or twice while they baked was usually inconvenient. One day I cut them thin, added a bit of herb, skipped the flipping and got an oven fry I wanted to make often. This simple recipe for oven fries seasoned with thyme gives me crisp fries without fuss. I don’t even peel them.
I think thyme goes with nearly everything, but sometimes I use rosemary instead to accompany chicken. Nothing’s writ in stone so use whatever herb or seasoning (Cajun!) you prefer. For spuds, Yukon Golds are best but I had russets this time and they’re perfectly fine too, just a bit harder to slice.
Ella’s Herbed Oven Fries
1.5 – 2 pounds of scrubbed potatoes, skin on, sliced about 3/8″
2 TB extra-virgin olive oil
1 – 2 tsp dried thyme or other herb
coarse salt
fresh-ground pepper
Set a rack in the middle of the oven and preheat to 425F/220C/Gas 7.
Line a rimmed baking sheet with foil and place the potato slices on the sheet. Drizzle with olive oil and toss well to coat. Sprinkle on the thyme, season with salt and pepper and bake for 25 to 30 minutes, until golden and crispish.
Drain on paper towels to remove excess oil, if necessary.
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{ 2 comments… read them below or add one }
They look lovely Ella – gorgeous. And they made me really hungry, always a good sign in a recipe!
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Thank you! If I weren’t so unspeakably lazy about flipping things over, I’d stil be making logs.