3/4 portions

Ingredients

Main

  • 2/2.5 kg potatoes (young/new are better) (Russet said to be the best)

Basics

  • salt
  • oil
  • baking paper
  • ground paprika (opt)

Method ("French")

  1. Wash the potatoes, peel them, and cut to thin pieces of preferred length

  2. Put in cold water for ~30 minutes

  3. Dry them (I leave them on paper towels)

  4. Place the fries (try not to stack them) on baking paper on a baking tray and dash with oil

  5. Bake for ~20 minutes in 190ºC, then in 220ºC for ~20 minutes or until they color. While baking sprinkle with salt and optionally ground paprika.

Method ("Belgian")

  1. Wash the potatoes, scrub them lightly (to preserve the skin) and cut to ~2 cm thickness

  2. Put in cold water for ~30 minutes

  3. Dry them (I leave them on paper towels)

  4. Place the fries (try not to stack them) on baking paper on a baking tray and dash with oil

  5. Bake for ~25 minutes in 190ºC, then in 220ºC for ~20 minutes or until they color. While baking sprinkle with salt and optionally ground paprika.