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Categories:Viewed: 84 - Published at: 6 years ago
Ingredients
- 4 large russet potatoes (about 2 pounds), scrubbed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- Creole mustard, for serving
Method
- Cut the potatoes into slices about 1/2 inch thick, then cut them 1/2 inch thick lengthwise into the shape of fries.
- In a large bowl, cover the potatoes with cold water, cover the bowl, and refrigerate for at least 1 hour, or overnight.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Thoroughly drain the potatoes in a colander.
- Pat them well with paper towels until completely dry.
- In a large bowl, gently toss the potatoes with the olive oil, herbs, chili powder, and 1 teaspoon salt.
- Transfer the potatoes to the prepared pan.
- Bake for 40 minutes, gently turning a few times, until cooked thoroughly and lightly browned.
- Drain the fries on paper towels to remove any excess oil.
- Sprinkle with a little salt, if desired, and serve with Creole mustard.
