baked pommes frites

I'm telling you, this is where it's at. You chop them, par boil them in salted water for a few minutes (until the tip of a paring knife goes through, says Michael Chiarello who I loosely interpreted this recipe from), and then toss them in a little oil, lay them out in one layer on a baking sheet, and bake them (400? 450?) until they're nice and brown (or whatever shade you like your fries). I use russet potatoes for this, and I didn't bother peeling them. The best replacement for frites I've had.

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Taken on August 24, 2006