This is one of Noct’s favorite dishes. Too bad nobody ever told him that potatoes are botanically classified as a vegetable...
Active cooking time: 30 mins. Total cooking time: 1 hr 15 mins. Serves 1-2
Ingredients
2 medium russet potatoes
1 tbsp olive oil (15mL)
½ tsp salt (1.5g)
(optional) chili powder, to taste
(optional) cumin, to taste
(optional) black pepper, to taste
(optional) other desired seasonings, to taste
Thoroughly wash (and optionally peel) the potatoes. Using a very sharp knife, cut the potatoes length-wise into thin fries, approximately ¼ inches (6mm) wide.
(Optional) Add the fries to a large bowl and cover with cold water. Soak for 30 minutes (or up to overnight in the fridge) to remove excess potato starch. While this step isn’t technically necessary, the resulting fries will be more delicious. If you’re in a hurry, you can also rinse the fries to remove surface starch.
Preheat oven to 400°F (204°C). Drain and rinse the fries, then pat dry using paper towels. In a large (dry) bowl, add the fries, oil, and seasonings. Gently toss.
Line a baking sheet with parchment paper or aluminum foil. Place the fries on the sheet such that ideally there are no overlapping fries.
Bake for 15 minutes. Flip the fries with a spatula for even baking, and continue baking for another 15 minutes.
Increase the oven heat to 425°F (218°C), and continue baking for another 10-15 minutes, until the outside edges look a little burnt.
Remove, let cool, and enjoy!
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Source: https://www.reddit.com/r/CookingWithIgnis/comments/76ncjv/dish_and_chips/