Recipe: Oven Roasted Frites with Herbes de Provence (serves 2)
Misc.OVEN ROASTED FRITES WITH HERBES DE PROVENCE
1 pound large russet or baking potatoes, peeled (about 2 potatoes)
2 tablespoons olive oil, plus more for the pan (optional)
1/2 teaspoon herbes de Provence, crumbled*
Fleur de sel
Freshly ground black pepper
Preheat the oven to 400 degrees F. Brush a heavy, large baking sheet with olive oil.
Cut the potatoes into strips that are 3 inches long and 1/3-inch thick. Place in a large bowl and toss with 2 tablespoons olive oil. Spread the potatoes in a single layer on the prepared baking sheet.
Bake, stirring 3 times, for about 35 minutes, or until they are golden brown, crisp on the edges and tender inside.
Sprinkle with the herbes de Provence, then the fleur de sel and pepper to taste; toss well and serve.
*Herbes de Provence is a dried herb mix popular in southern France that usually includes basil, thyme, rosemary, savory, marjoram and bay leaf. It's available at upscale grocers and specialty food
stores.
Makes 2 servings
Source: Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Kelley
1 pound large russet or baking potatoes, peeled (about 2 potatoes)
2 tablespoons olive oil, plus more for the pan (optional)
1/2 teaspoon herbes de Provence, crumbled*
Fleur de sel
Freshly ground black pepper
Preheat the oven to 400 degrees F. Brush a heavy, large baking sheet with olive oil.
Cut the potatoes into strips that are 3 inches long and 1/3-inch thick. Place in a large bowl and toss with 2 tablespoons olive oil. Spread the potatoes in a single layer on the prepared baking sheet.
Bake, stirring 3 times, for about 35 minutes, or until they are golden brown, crisp on the edges and tender inside.
Sprinkle with the herbes de Provence, then the fleur de sel and pepper to taste; toss well and serve.
*Herbes de Provence is a dried herb mix popular in southern France that usually includes basil, thyme, rosemary, savory, marjoram and bay leaf. It's available at upscale grocers and specialty food
stores.
Makes 2 servings
Source: Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Kelley
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
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