I miss kumara fries. Ivan misses kumara fries. Once, Ivan ate nothing but kumara fries for 4 weeks. We really miss kumara fries. Mexico doesn’t have kumara and they don’t do sweet potato well and so we have had to resort to the plain old potato to get our fry fix. Not a huge favourite of mine – but in chip form it’s not so bad. The problem is, it’s hard to get the chips perfect and they take a long time to cook. Usually you’re looking at at least 30 – 40 minutes for the perfect chip. And how much oil? Do you heat the oil first? Arghh so many questions!
So this weekend I managed to perfect the 15 minute potato frites recipe. Perfect if you (like me) enjoy a crispy, not-very-oily fry. It also works well for pretty much any root vegetable. Cut ‘em thin enough, sprinkle with cumin or curry powder and voila! Crispy thin goodness.
Quick Matchstick Fries
Obviously you need potatoes. As many as you like really.
And some curry powder is optional but delicious. Cumin works nicely too.
- Heat oven to around 200 C
- Take your large potatoes and slice them really thinly. Like maybe 1/2 centimeter thin.
- Pat them dry with a tea towel or paper towel.
- Slice them into matchsticks.
- Rub a very small amount of oil onto a baking tray. Use your hands or a piece of paper towel to spread it around evenly so the tray is just kinda greasy.
- Lay the matchsticks out on the tray.
- Sprinkle some curry powder over them. (Optional, but delicious).
- Place tray in oven and keep an eye on them – mine took around 13 minutes, but it depends how you like ‘em. When the edges are just starting to get black, that’s my fav.
- Take out, place in a bowl and toss with salt. Enjoy with some homemade aioli!!
