Dutch and Flemish fries are more thickly cut than you may be used to. I prefer them this way -- you can still taste the potato. They also soak up much less fat than their French cousins. Most Dutch people have deep fat fryers at home and would deep fry theirs, but I like my fries oven baked with just a little bit of oil. I also prefer to leave the skin on. Not only because it is healthier (after all, most of the nutrients are just below the skin and are therefore removed by peeling), but it is also a lot easier! Serve sprinkled with sea salt, a blob of homemade
mayonnaise and a wedge of lemon.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 6 large baking potatoes, washed and cut into fat, thumb-sized strips (peeling optional)
- Sunflower oil for drizzling
- Salt
Preparation:
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.
Serves 4
