They remain one of my favorite foods, and probably my ultimate comfort meal. But making them at home for breakfast? OK, Marion, I'm with ya.
Adapted from from The Breakfast Book by Marion Cunningham
These are identical to french fries, but made in the oven instead of by deep frying.
2 russet potatoes, peeled
1/4 cup vegetable oil
Salt and lots of pepper
Preheat the oven to 425°.
Cut the peeled potatoes into pieces measuring 1/2 inch wide by approximately 3 1/2 inches long. Pour the vegetable oil into a 10-inch square pan. Toss the potatoes in the oil, coating the completely on all sides. Apply salt and pepper liberally.
Put the potatoes in the oven and cook for 15 minutes. Turn them over and apply more salt and pepper on the second side. Pour off any liquid, and return them to the oven to bake for another 15 minutes or until the fries are golden around the edges. Remove from the oven and eat them while they're hot.
Top your breakfast fries with an egg! It will taste excellent even if you do a crap job of cooking said egg because it's election day and you're trying to both cook and get out the door to vote before work. (I ended up voting after work, but at least I started the day right, right?)
For more potato goodness from my Cook the Book pals visit: Emily, Natasha and Claudie.