Gwyneth Paltrow’s Baked Fries

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

1. Preheat oven to 450°.
2. 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.
3. Drain potatoes and pat dry with paper towels.
4. Add sliced potatoes, oil and salt to a large bowl or resealable plastic bag and combine thoroughly.
5. Bake until lightly browned, about 40-50 minutes, flipping once to encourage even baking.

Adapted from “My Father’s Daughter” by GOOP founder Gwyneth Paltrow.