I love French Fries. Honestly, who doesn’t? Sometimes I’ll make them for lunch. Just French Fries. There’s something about their salty, crispy, soaked in olive oil perfection that I can’t get enough of. We go through so much olive oil in this house that we’ve taken to buying the restaurant size boxes of extra virgin olive oil. We pour through it like it’s… well, wine. Don’t worry, it’s good fat. These hot summer days with barbeques out front with our neighbors and many, many servings of fries.
The last couple of weeks have been a wonderful whirlwind of friends, family, wine tasting, popsicles, and many summer things. We’ve skipped a few of Gwyn’s nightly baths, gone to bed with dirty feet, forgone errands, and eaten too many cherries. Kyle is back in the brewery this week for the first time in months, following his shoulder surgery. He’s so happy to be back to the work he loves. Long days in the brew-house aren’t always easy, but they’re almost always rewarding. Kyle is so good at his job and I’m so proud of him… even though I sometimes forget to say it to him.
I’m still reveling in the joy and excitement of my acting work last week. I so rarely get an opportunity to work as an actress that when I do I try to soak up every single second of it and relive it over and over in my head. I love what I’m doing but there are days that I wish I could make a living as an actress. It’s so fulfilling.
This weekend we are going to see The Head and The Heart play at the Portland Zoo. It’s so great to have a chance to take Gigi to see them. Our friend Chris the band’s bass player and I hope we get to say hi and introduce him to G. Normally we can’t take her to shows but since this one is at the zoo, it’s totally kid friendly. I’m looking forward to the opportunity to pack up a gourmet picnic basket and a bottle of wine and relax on the grass. Our step-cousin is also getting hitched this weekend so we’re going to have a busy but fun next few days.
CRISP OVEN FRENCH FRIES WITH AIOLI
Ingredients for Fries.
3 pounds potatoes (you can use new or russet) cut into thin pieces
1 cup extra virgin olive oil
fresh parsley, minced (optional)
Ingredients for Aioli.
1 clove garlic
1 tablespoon fresh parsley
3/4 cup mayonnaise of Vegenaise
zest of one lemon
3-4 tablespoons extra virgin olive oil
freshly ground black pepper
Directions for Fries.
In a large bowl toss the cut potatoes with 1/2-3/4 cup of the olive oil and two teaspoons of kosher salt. Dump the contents of the bowl onto a large cookie sheet. They should be really drenched in oil.
Place the fries in a cold oven. Turn the oven on to 400° F. Toss the fries every twenty minutes. They will occasionally stick to the bottom of the cookie sheet. Use a firm spatula and scrape them up. It doesn’t matter what they look like. They will taste great. They will continue to soak up the olive oil (God bless them) so keep adding a drizzle each time you toss them.
After about an hour the fries will be cooked through and beginning to crisp up. Turn on the broiler and, watching the fries carefully, broil them, toss them, and broil them some more until they reach your desired crispness.
Remove them from the oven and transfer them to a large bowl or plate. Sprinkle with a large pinch of kosher salt and some parsley.
Directions for Aioli.
Toss the mayo, garlic, parsley, lemon zest, a pinch of salt and a few turns of black pepper in a small food processor and blend until combined. While the processor is running drizzle in a few tablespoons of olive oil. Transfer to a small bowl and serve along side the fries.
CRISP OVEN FRIES