Steak Fries with Garlic and Thyme
Active Time: 10 minutes | Total Time: 50 minutes | Serves Serves 4 | Vegan | Gluten Free
- 3 medium russet potatoes (about 1 ½ pounds), scrubbed
- 4 cloves garlic, smashed
- 8 sprigs fresh thyme
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper
Heat the oven (with the oven rack in the middle) to 425°F.
Scrub the potatoes. Then slice them in half lengthwise. Now lay them flat and cut lengthwise into 1/4-inch thick slices. Transfer to a rimmed sheet pan.
Smash and peel the garlic. Add the pieces to the potatoes. Wash the thyme sprigs and add as well. Drizzle everything with the oil and sprinkle with the salt, black pepper (12 turns on pepper mill), and the red pepper. Toss together with your hands and arrange in a single layer.
Roast until the potatoes are golden brown, tender, and release easily from the pan 35 to 40 minutes (no need to stir during cooking).
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