Baked Belgian Fries

I love dipping delicious fries in a ketchup and mayo mixture because it transports me right back to Paris. There were few things better than sitting in one particular sidewalk cafe alternating sips of pick-at-random beer with crispy frites. Oh la la. And now I can have that experience whenever I want, right at home. You can too!

To make these fries, slice 1 potato per person into half inch sticks. This is easiest to do using a mandoline with its julienning attachment.

Put your fries into a bowl and fill it with water until they are submerged. Put the bowl in the fridge and let the fries soak for at least 3 hours or overnight. The potatoes really plump up in the water.

After the fries are done soaking, drain the water away. Then, spread the fries out on some towels and dab them dry. Wet fries will steam in the oven instead of crisping up. Once the fries are dry, toss them in some olive oil and season them with salt and pepper. Spread them evenly on a baking sheet and put them into a 400ºF oven.

After 15 minutes of baking, toss the fries around on the baking sheet. Then, put them back into the oven for another 15 minutes or until they are toasted and browned. Give them a dip in some mayo and ketchup, take a bite, close your eyes, and breathe in that Parisian air. Ahhhh.

This recipe was adapted from Martha Stewart’s Food Magazine.

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