It felt so good to grill hamburgers outside last weekend. One of our favorite things to pair with burgers on the grill (charcoal) is crispy oven frites. I have come to adore the recipe out of The New Way to Cook Light cookbook, one of my go-to cookbooks for weeknight meals. The meals that the cookbook provides are fast, easy, and healthy favorites. These frites are some of my favorite indulgences. They are healthy because they are cooked in the oven, and the combination of the hot sauce and the thyme keeps the flavor unexpected. Bon Appetit!
: : Ingredients : :
1 pound baking potatoes (approximately 3), olive oil, hot sauce (we prefer Red Hot), dried thyme, garlic salt, and pepper.
: : Directions : :
Preheat oven to 500 degrees.
Slice the baking potatoes lengthwise into 1/4-inch-thick strips.
To prepare frites, heat a large baking sheet in the oven for 5 minutes.
Combine the sliced potatoes, 1 tablespoon olive oil, and 1 tablespoon hot sauce in a large bowl.
Add 3/4 tablespoon dried thyme, 1/4 teaspoon garlic salt, and a few pinches of pepper to potato mixture; toss to combine.
Remove the preheated pan from the oven. Pour a bit of olive oil on the pan and spread around with a paper towel. I use a non-stick pan from Williams Sonoma (the gold touch are my favorite), but I still prepare the pan with oil to prevent sticking because of the high heat and the starch of the potatoes.
Arrange the potatoes in a single layer on the prepared pan.
Bake at 500 degrees for 25-30 minutes or until crisp, turning once every 10 minutes or so. Every oven is different with their cook times, so make sure you watch these diligently the first time you make them. Your oven may cook them in 25-30 minutes like mine, or it may need a longer baking time.
Remove from the oven and keep warm until eating. We like to enjoy ours with sriracha ketchup or a garlic aioli.
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Photos by Angela Anderson