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Think of these as a convenience food.
I know you can buy frozen french fries, but honestly, a potato is pretty convenient all by itself. Chop a pound or two into batons, toss them with oil and salt, and roast them in a hot oven while you make the rest of dinner. You’ll have to hurry, though, because they’ll be ready inside half an hour and you’ll want to eat them hot.If your kids are anything like my kids, or if you yourself are anything like my kids, these will become the centerpiece of the meal. Tonight we ate them outside with sloppy-gloppy sandwiches and deli dill pickles, and the kids helped themselves to handful after delighted handful of fries.
It’s a small indulgence, really. And so easy. Isn’t that what summertime is all about?*
Easy Oven Fries: Wash a pound or three of Yukon Gold potatoes, or substitute another variety that your farmer recommends for roasting. Slice into 1/4″-1/2″ batons; smaller pieces will cook more quickly. Toss with a couple Tbsp. olive oil and a few good pinches of salt and spread in a single layer on a rimmed baking sheet (use two, if necessary, rotating them top-to-bottom after 15 minutes). Bake at 400 degrees, using the convection option if available. After 10 minutes, use a thin metal spatula to turn the potatoes, scraping up any bits that stick. Repeat every 5-7 minutes until the fries are crisp and golden. Taste and sprinkle with additional salt if desired. Serve immediately.
*We also make these regularly in fall, winter and spring.