Dutch fries are more thickly cut than you may be used to. I prefer them this way. You can still taste the potato and they soak up much less fat than their French cousins. Most Dutch people have deep fat fryers at home, but I like my fries oven baked with just a little bit of oil. I also prefer to leave the skin on. I do this not only because it is healthier (some say that most of the nutrients are just below the skin and are removed by peeling), but it is also a lot easier! In fact, unpeeled fries are called 'luie wijven friet' (lazy woman fries) in Dutch. I can live with that!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 6 large baking potatoes, washed and cut into fat, thumb-sized strips (peeling optional)
- Sunflower or olive oil for drizzling
- Sea salt & freshly cracked pepper
Preheat oven to 450 degrees F (250 degrees C). Arrange potato strips in a single layer on a baking tray. Drizzle with oil, season and toss with your hands. You want every bit of potato to glisten with oil, but you do not want them drenched. Grill for about 30 minutes, or until the fries reach the color and crispness that you like. Drain on paper towels and season with sea salt and freshly cracked pepper.
Serve with a blob of homemade mayonnaise and a wedge of lemon.
To jazz up these simple baked fries, toss with fresh rosemary or thyme or dried chilli pepper flakes before putting it in the oven.