As a food blogger with a picky eater in the house (my little miss), life in the kitchen can get frustrating at times. I am super happy to report, therefore, that this recipe by Gwyneth Paltrow for baked fries, which I first spotted in Self Magazine, was a winner with Little GG.
On the first go-round I followed the original recipe exactly, which yielded enough for at least five supermodels but not enough for my family of three. I also needed to bake the fries much longer than dictated by the recipe; could be my oven, could be my need for crispy fries.
But anyhoo, you’ll find your own rhythm with this one, I’m sure. I increased the ingredient quantities in an entirely non-scientific manner, so be sure to gauge the oil and salt for yourself. I also sliced the potatoes into 1/4″ sticks instead of the 1/3″ sticks called for in the recipe, in an attempt, more than anything I suppose, to make Little GG think we were at a fast-food restaurant and not our peaceful little backyard.
They’re far more fabulous than anything baked has a right to be, that’s for certain. Remember in college when you’d order just a salad and fries for dinner? These fries will take you back to that happy place.
Gwyneth Paltrow’s Baked Fries
2 pounds russet potatoes, peeled
3 tablespoons olive oil
1 teaspoon coarse sea salt
- Preheat oven to 450°.
- Cut potatoes lengthwise into 1/4 inch-thick fries. Soak cut potatoes in a bowl of cold water for 10 minutes or so to remove their starch and prevent browning.
- Drain potatoes and pat dry with paper towels.
- Add sliced potatoes, oil and salt to a large bowl or resealable plastic bag and combine thoroughly.
- Bake until lightly browned, about 40-50 minutes, flipping once to encourage even baking.