They are a perfect side dish, unless they are mushy, oily, undercooked, and limp. Unfortunately, most of our multiple previous attempts to make oven fries resulted in the latter set of adjectives.
That is, until now:
http://www.nytimes.com/2010/
These were incredible, and incredibly easy. The secret is in preheating the pan. We used standard Romanian potatoes, (they don't really have many varieties here, at the market your choices are "large" or "small") but next time I think I will try just sweet potatoes.
(Recipe #12)
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