It’s definitely not as nice as deep fried ones I think. But the baking process actually helps to retain the original flavours of the potato, which makes the fries tastier in another way. And of course, this version is generally assumed to be healthier as well.
- Olive oil: 1 tbsp (to grease) + 2 tbsp (to coat)
- King Edward potato: 3-4 medium-sized, peeled and sliced to 1-cm thickness
- Boiling water: 1 liter, enough to cover potatoes
- Mixed herbs: 1 tbsp
- Salt: to taste
- Preheat oven at 230 degrees. Grease baking tray evenly with oil.
- Soak potatoes in cold water for 15min.
- Drain potatoes and add to boiling water. Leave to blanch rapidly for 3-4min.
- Drain potatoes and dry on a towel. Coat evenly with oil and herbs.
- Bake for 20-25min till golden brown.
- During the baking process, flip potatoes around for about 2-3 times.
- Toss with salt to serve.
- Soaking the potatoes in cold water first helps to remove the starch and hence prevent them from sticking to each other and to the tray during baking.
- Boiling them first would help them cook more evenly and quickly during the baking process.
- The potatoes cook faster on the side facing down (on the tray) than the side facing up. So even if they don’t look brown on top, you’ll still have to flip them over once in a while to prevent charring from down under.
- I find simple stuff like this more difficult to cook than the more complicated ones! No fuss at all, yet it must be cooked to perfection so that it tastes great without the need to be disguised by other flavourings.
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