• 2 large pommes de terre russet coupées en fines tranches ou en gros batonnets d’allumettes
  • 2 à 3 cc amidon comme l’arrow-root ou la farine
  • 1 Cuillère à Soupe huile
  • sel poivre au goût
  • 1/2 càc (0.5 TL) ail poudre
  • 1/2 TL (0.5 cc) or plus origan séché ou utilisez du frais
  • Preparation

  • Preparing the fries: Preheat the oven to 220°C. Chop the potatoes. If necessary, press a paper towel over the potatoes to absorb excess moisture.
  • In a large bowl add the potatoes and mix in the flour/starch. Then add the oil and mix. Sprinkle with salt, pepper, garlic, oregano and mix.
  • Spread potatoes on baking sheet lined with parchment paper with at least 1/4 inch between them . * An oven safe temperature is indicated on parchment paper. Do not use parchment paper with a temperature below 425. Instead, bake on a greased baking sheet.
  • Cook in the oven for 15 minutes. Turn the sheet over and bake an additional 5-10 minutes or until golden brown around most of the edges. do not overcook as the potatoes will become bitter as they burn. .
  • Meanwhile, prepare the garlic tahini hummus sauce: In a small skillet, heat the oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
  • Mix the remaining sauce ingredients and half the cooked garlic until smooth. Taste and adjust salt, aroma (lemon juice) and garlic.
  • To serve: Place a double layer of freshly cooked fries in a serving dish . Season generously with garlic sauce. Scatter the cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!
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