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Epicurious

Matchstick Fries

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.

Recipe information

  • Yield

    serves 4

Ingredients

Vegetable oil cooking spray
2 medium russet potatoes (about 1 1/2 pounds), cut into matchsticks
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Preheat the oven to 425°F. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.

    Step 2

    Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRusset PotatoPotatoRoot VegetableVegetableSideLunchDinnerVegetarianVeganNut FreeGluten FreeDairy Free5 Ingredients or FewerRoastCookbooks
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