Oven Fries with Lemony Green Dressing and Gruyere

My family is filled with french fry monsters.

Let me start from the beginning.

All throughout my childhood, and still to this day), my dad was the cook in the house. We both share the capabilities of a chef, but never had the desire to open a restaurant.

He spent years working in professional kitchens, practicing at home, and schooling himself through Julia Child. My mom, older sister, and I were his regular customers.

Well, and two Persian cats who really liked rosemary roasted chicken.

Since he was an excellent cook, our scratch-made meals at home were always filled with nourishing, healthy ingredients. Roasted veggies, mixed greens galore, fresh herbs on everything.

But when we were on vacation years ago visiting my sister in Hawaii, we stumbled upon a place that perfected the art of skinny fries. And it wasn’t a fancy French eatery that listed them on the menu as “frites.”

Instead, it was an outdoor burger dive with picnic tables, masterfully grilled mahi mahi sandwiches, and roosters that would steal your flip-flops if you weren’t looking.

Any other place where my family gathered around potatoes, we were happy to share. But when we dined at our quaint little gem on the North Shore, everyone got a basket to themselves.

No questions asked.

At the end of a warm tropical day when the sand is clinging to the back of your sunburnt legs, there’s nothing better than snuggling up to a mountain of stringy potato sticks.

I didn’t think I could even come close to replicating these salty strands, particularly via baking rather than frying, but I discovered that it’s all in the slicing.

When I’m making homemade French fries, I typically lean towards chunkier cuts that I shower in paprika, and pair with ketchup.

That is, until I tried these thin baked fries with nutty Gruyere and a citrusy vinaigrette.

Let’s talk about that moment when freshly cut garlic hits hot french fries.

Hello, McFly. Anybody home?

Yep, it’s me. Melting into a puddle of happiness.

Many recipes call for you to toss the garlic with the potatoes at the start, but I think that’s a mistake.

To get a good crisp on them, fries need a crazy hot oven. But crazy hot ovens and fresh garlic aren’t exactly pals.

Since the potatoes need some time to cook through, if you load on the garlic in step one, by the time your fries have gotten their golden hue, your garlic has probably burned.

True fact: garlic is good in every form, except when it’s burnt.

Just as I like to do with my oven-roasted hash browns, I let the taters take on the majority of the heat, and then toss in the garlic closer to game time. This gives it a chance to soften and lose some of its sharpness.

Although you could call it a day after sprinkling on the garlic and parsley, why not take things a step further and call in some cheese?

I’m a sucker for Gruyere’s flavor profile. More mature Gruyere is assertive and earthy, while younger varietals are slightly buttery. Since this is a smooth-melting cheese, use whatever you can easily find.

If you’re willing to drop the extra pennies, however, the complex profile of aged Gruyere is worth every cent in comparison to a lower-quality product. We’re not making gooey cheese fries, after all, so you don’t need much.

The Gruyere is simply meant to accent the salty fries. Think of it like a bright teal bracelet that dresses up a long sweater and a pair of leggings. Wait, why isn’t there jewelry made of cheese… ?

I’m getting off track.

Let’s move onto the dressing. This ain’t green goddess, but it is packed with herbaceous notes and bright lemon, and brings a vibrant color to the dish.

The combination of the refreshing herby vinaigrette over the skinny fries marries my memories of Hawaii with the nutritious cuisine my dad still prepares today.

There’s no doubt that if I made these for my family, the french fry monsters in each of us would come out in full force, and we would all be transported right back to those picnic tables on the North Shore.

Ketchup and roosters not included.

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Cooking by the Numbers…

Step 1 – Chop and Measure Ingredients

Rough chop 4 tablespoons of the fresh parsley, and the spinach and chives.

Measure out everything else that you will need for the recipe.

Step 2 – Make the Dressing

Add the greens to a blender or food processor along with the lemon juice, vinegar, and 1/4 teaspoon each of salt and pepper. Pulse until thoroughly combined, scraping down the sides as needed.

With the motor running, slowly drizzle in the olive oil until the dressing is emulsified. Season to taste with additional salt and pepper if necessary. Set aside.

Step 3 – Slice into Matchsticks

Slice a potato lengthwise into several slabs about ¼ inch thick with a long, sharp knife such as a chef’s knife.

Stack several of the slabs and then carefully run your knife through them in the opposite direction to make long, skinny sticks. Repeat with the remaining potatoes.

Step 4 – Toss with Oil and Seasonings

In a large bowl, toss the sliced potatoes with the neutral oil, rosemary, and a 1/2 teaspoon each of salt and pepper.

Step 5 – Bake

Preheat your oven to 425°F. Line two large baking sheets with parchment paper or foil, and spray with nonstick cooking oil spray.

In a single layer, spread the potatoes onto the baking sheets, making sure not to overcrowd them. If the potatoes are too close together, they’ll steam instead of crisping up.

Bake until lightly golden, about 20 minutes, and then remove the pans from the oven.

Step 6 – Toss with the Garlic and Bake

Sprinkle the garlic evenly over the potatoes and toss to combine. Tongs come in handy for this.

Continue baking until the garlic has softened and the potatoes are lightly golden, about 10 more minutes.

Step 7 – Toss with Herbs and Cheese

Transfer the hot fries to a large bowl and toss them with 1/2 teaspoon salt, the remaining 2 tablespoons of fresh parsley, and the Gruyere.

Serve immediately with some of the lemony green dressing drizzled over the top, and the rest on the side for dipping.