About This Recipe
A golden gourmet treat where crispy oven-baked fries, enhanced by the heat of Espelette pepper and a blend of aromatic herbs, are paired with the melt-in-the-mouth sweetness of confit garlic cloves.
Ingredients
At Oliviers&Co
La Classique Olive Oil
Salt and herb mix for pasta and salad
Espelette pepper
At the market
1 kg Charlotte or Bintje potatoes
4 cloves of garlic
Directions
Preheat the oven to 410°F.
Wash and peel the potatoes, then cut them into 1cm thick slices and then into sticks.
Place the potatoes in a salad bowl, drizzle generously with olive oil and season with Espelette pepper and a mixture of salt and herbs.
Spread the fries on a baking sheet lined with parchment paper and sprinkle a few sprigs of fresh thyme on top.
Keep an eye on them while baking to prevent the fries from browning too much.
Serve hot with the confit garlic cloves.
For a spicy variation, cut the potatoes into quarters, leaving the skin on, and add olive oil & chili pepper instead of classic olive oil!