Unpeeled fries are called luie wijven friet or ''lazy wives' fries'' in Dutch. Of course, cooking fries with the skin-on is not only easier, but may even be healthier (some say that most of the nutrients are just below the skin and are removed by peeling) Either way, we love these fries, because they have a distinct potato taste and seem to soak up less fat than their French cousins. We usually just toss them in a little oil and bake them in the oven, to further reduce the fat content.
- 6 large baking potatoes (washed and cut into fat, thumb-sized strips or wedges)
- Optional: herbs such as rosemary or thyme
- salt to taste
- pepper too taste
- Preheat oven to 450 F (250 C).
- Arrange potato strips in a single layer on a baking tray lined with parchment paper, placed on the top oven rack.
- Drizzle with oil, season and toss with your hands. You want every bit of potato to glisten with oil, but you do not want them drenched.
- Bake for about 30 minutes, or until the fries reach the color and crispness that you like.
- Drain on paper towels and season with sea salt and freshly cracked pepper.
Serve with some homemade mayonnaise and a wedge of lemon.
Variation: To jazz up these simple baked fries, toss with fresh rosemary or thyme or dried chili pepper flakes before putting it in the oven.