When you want to serve a side dish everyone loves but call it something special try frites. These are really nothing more than glorified French fries (recipe courtesy of Relish magazine) but the name sounds a lot more exotic! These are a great accompaniment to your summertime grilled meats and veggies.
Frites
2 medium-sized russet potatoes, unpeeled
1 T. olive oil
1 t. minced garlic
½ t. garlic salt
½ t. kosher salt
Pinch of sugar
½ t. oregano or tarragon (fresh or dried)
1 t. minced parsley (fresh or dried)
Preheat oven to 425 degrees.
Cut potatoes into thin matchsticks. Fill a large bowl with hot water (not boiling) and add potatoes. Soak for 15 minutes; drain. Dry the potatoes on paper towels. Dry the bowl you used for soaking the potatoes and add potatoes, garlic and oil. Toss together.
Place in a single layer on a heavy pan. Bake for 25 minutes or until thoroughly cooked and golden brown, flipping once during cooking. Combine salts, sugar, oregano and parsley. Sprinkle over potatoes and toss.
Serves 2.
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