Photography: Jonathan Lovekin
Replicate restaurant-quality frites at home with this simple recipe that calls for sunflower oil, garlic, dried oregano and feta cheese.
- 41⁄2 lbs yellow potatoes, unpeeled, cut into 3⁄4-inch fries
- 6 tbsp sunflower oil
- 1 tbsp flaked sea salt
- 1⁄4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced
- 2 tsp dried oregano
- 51⁄4 oz feta, roughly crumbled
1 Preheat the oven to 450°F. Place a large pot filled with salted water over high heat; bring to a boil. Add the potatoes and cook until they start to soften at the edges but still hold their shape, 7 to 8 minutes. Drain and set aside to dry for 5 minutes, then transfer to a large bowl. Add the sunflower oil and salt and mix well.
2 Tip the potatoes onto two large parchment paper-lined baking sheets (don’t overcrowd) and bake until golden brown and crisp, stirring a few times during cooking, 40 to 50 minutes.
3 About 5 minutes before the fries are ready, heat the olive oil and garlic in a small saucepan over medium-high heat. Fry the garlic gently until pale golden brown, 3 to 4 minutes. Remove the fries from the oven and pour the olive oil and garlic overtop; bake for 4 more minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve immediately.
Get ahead: By par-boiling the potatoes up to 6 hours in advance.
Excerpted from Ottolenghi Simple: A Cookbook by Yotam Ottolenghi. Recipes Copyright © 2018. Excerpted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited. All rights reserved.
"Ottolenghi Simple" by Yotam Ottolenghi, $42, amazon.ca.