Oven-baked French fries (Pommes frites au four) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 459) by Tania Teschke

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef roast (Rôti de boeuf); Flambéed sirloin steak with cream sauce (Pavés de rumsteck flambés, sauce à la crème); Flank steak with shallots (Bavette à l'echalotte); Grilled rosemary beef skirt steak (Hampe de boeuf au romarin); Ground beef Parmentier (Hachis Parmentier)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 26, 2018

    These are quite good for oven fries (but not as good as deep fried fries). They do get crispy but not as evenly as I’d like. I found they needed 35 minutes total to cook. It’s most important to turn them towards the end of cooking.

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