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Le Chaudron recipe

Frites maison au four

Crispy oven-baked fries

⏱ 40 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)potatoes for friesBintje, Agria or russet
  • 4 tbspextra-virgin olive oil
  • 1 tspsweet paprika
  • 1 tspgarlic powder
  • 1 tspdried rosemary
  • 1 tspdried thyme
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1bunch of flat-leaf parsley
  • 1.5 kg (3.3 lb) potatoes for fries Bintje, Agria or russet
  • 4 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
  • 1 bunch of flat-leaf parsley
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet1 sheet of parchment paper1 large mixing bowl1 vegetable peeler1 sharp knifeMedium saucepanBlack peppercorns

03 — Method

  1. Preheat the oven to 220°C (425°F) convection. Peel the 1.5 kg (3⅓ lb) potatoes; a starchy variety is essential for fries that are crisp outside and fluffy inside.
  2. Cut into even sticks 1 cm (⅜ in) thick and 7 cm (2¾ in) long so they all cook at the same rate.
  3. Rinse the sticks under cold water for 2 minutes, stirring, to wash off the surface starch. This is the secret to crisp oven fries.
  4. Soak them in a large bowl of cold water for at least 30 minutes (ideally 1 hour) to remove more starch.
  5. Drain and dry thoroughly in a clean towel or on paper towels. Any moisture left will stop them crisping.
  6. Put the sticks in the large bowl, drizzle with 4 tbsp extra-virgin olive oil and sprinkle with the paprika, garlic powder and dried rosemary and thyme. Toss by hand to coat evenly.
  7. Spread in a single layer on the large parchment-lined sheet, not touching, so the heat can circulate.
  8. Bake 30 minutes at 220°C (425°F), turning halfway with a spatula. When golden and crisp, season with fleur de sel and sprinkle with chopped parsley.

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CategoryMain dishes