I’m a flake.
Ok… maybe that’s a little harsh.
I flaked on plans I made last Friday night, and I felt guilty until exactly this morning.
See… (I’ll try keep this short) I was supposed to go to see a friend’s play on Friday night. You know, it’s just one of those things you do. Friend. Theater. You just go see it.
I was on the list. The play was showing walking distance from my house. I had no other plans. The weather was gorgeous. Really… I’d have to be a complete jerkface to not show up, right? Well I didn’t, and here’s why…
I threw on my favorite jeans. I was wearing my cute jacket and scarf. I walked myself over to the theater feeling pretty good about the world. That’s when I saw it: a crowd of strangers. I froze. All the charm and clever wit that I might have possessed simply drained out of my system. I suppose that happens to the best of us sometimes. In my case, rather than facing my spontaneous fear of strangers, I turned myself right around and walked back home.
On the way home I concocted an elaborate lie to tell my friend the next time I saw him. It was full of stress, drama, lost time and regret. I stopped myself. Literally. In the middle of my street.
Why lie? Why not keep it simple? Why not express a little vulnerability? Why not just say I couldn’t handle strangerdanger that particular night?
That’s just what I did. Next time I say my friend, I simply apologized, looked him directly in the eye and told him what a ‘fraidycat I was. It felt like one of those simply, human moments when you just lay it all out there for better or worse.
Life is complicated enough. Why disguise your vulnerabilities with lies? And why disguise your potatoes with a bunch of nonsense?
There are few things in the world more simple and honest that a potato.
These Oven Baked Fries with Herbes de Provence are a lovely way to celebrate simplicity. Herbes de Provence is a spice mixture that usually contains thyme, rosemary, basil, bay leaf, marjoram and lavender. It’s gentle and kind, and a classy touch to these oven potatoes.
Crunchy Oven Baked Fries with Herbes de Provence
inspired by Blue Eggs and Yellow Tomatoes
serves 3 or 4 (about a potato per person)
3 or 4 medium sized Russet potatoes, rinsed and dried (you can peel them if you like)
2 Tablespoons grapeseed oil plus 1 teaspoon (or olive oil if you have it on hand)
1 teaspoon Herbes de Provence
1/2 – 1 teaspoon sea salt (depending on how salty you like your fries)
Preheat oven to 400 degrees F.
Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.
Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips. Place on the baking sheet and drizzle with 2 Tablespoons of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven. Cook until browned and irresistable.
Remove from the oven and immediatley add salt and Herbes de Provence. Toss and serve.
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these are the most perfect and delicious oven baked fries I ever seen in my life!!!!!!!!!!!
love it! muack!
Oh if only my kids had an ounce of your stranger danger! They go up to just anyone. I hear you though. I wasn’t much for going out on my own most of my life.
Your potatoes look great.
Joy – I so appreciate your realness. And I never tire of looking at your site! Kristen
I love the way these look! I’m going to try it with sweet potatoes~ Hopefully it comes out as delectable-tasting/looking as yours!
Thanks for the recipe!
I made these today, they were in the oven a bit too long (I was so busy with the rest of the meal!) but they were lovely nonetheless. Thanks for the recipe!
The white potato is my favorite vegetable and I have been looking for an alternative to deep frying for french fries…this is perfect! Thank you!
Just curious.. I’ve tried oven baking fries before, but they wouldn’t be crunchy all around, just the tops. Do you think these crisp evenly due to the tossing?
fries never looked so good!
Great post, thanks (mouthwatering and it’s 6 a.m over here in Germany). I will totally make these potatoes and consider using olive oil, some sea salt and rosmary and serve with sour cream. Yummmmieh.
I’ve made them twice now, and while they are always delicious, both times they’ve stuck to the pan. Each time I oiled both the pan and the potato strips liberally, and attempted to “toss” every 10 min. (Tossing is difficult when potato and pan become one.) Since none of the other comments mention this issue I assume I’ve done something terribly wrong. I realize this is an older recipe, but any tips would be much appreciated!
Hi Becky. Booo! Fries that stick! No good. You might try turning your oven down a tad. And also… parchment paper! Line your baking sheet with parchment, then oil the paper and the fries as usual. That should help!
Thank you! Will definitely try that next time. :)
As always, this recipe was FANTASTIC!!! I cooked mine slightly longer than suggested but they turned out super crunchy and just perfect. I have tried countless times to make good homemade french fries and they never turn out right! There was something about this recipe that did the trick for me though. When I get french fries out, my favorite ones are always the ones on the crunchy side, as opposed to more soft. That made these a perfect addition to my meal! Thanks!!
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