The January issue of Bon Appétit declared that french fries were the "indulgence of the year." That claim is open to debate, of course (I'd give a lifetime achievement award to burrata). But, more useful was the accompanying article with recipes for french fries by chef Suzanne Tracht of Jar in Los Angeles.
The piece included a recipe for making twice-cooked (deep fried) french fries and oven-roasted fries. I took the easy way out and made the roasted fries, which are barely even a recipe: just combine potatoes, salt, and oil and bake for 45 minutes (I needed a little extra time for them to brown, but that may be due to the eccentricities of my oven). Could anything be easier? And, the result was fantastic -- crisp, golden brown wedges of potatoes that was perfect with a grilled skirt steak, but would go with any grilled or roasted fish or meat.
The recipe seems open to endless variations. Chef Tracht suggests mixing up purple and russet potatoes. But, why not improvise further? What about substituting extra virgin olive oil for (relatively flavorless) canola oil? Or, how about tossing some fresh herbs or lemon zest with the potatoes before serving?
»Oven-Roasted Fries [Bon Appetit]