‘Papas fritas’ is just the spanish phrase for french fries, but the way I cut these kinda just made them look like “fritas,” you know what I mean? I dunno. You’ll need:
3-5 small purple potatoes2-3 cloves of garlic
2 tsp. thyme
1 tsp. paprika
salt & pepper
Slice up the taters as thin as you can get them. Like, 1 centimeter in width & diameter. If you have a mandolin, this might be to your advantage. Luckily, I have the patience of Job.
Submerge these potato pieces in COLD water for 5 minutes. Pat dry thoroughly with a paper towel and then let them sit out 10-15 minutes or so.
Toss the potatoes in olive oil and garlic—just SLIUCE them. Then sprinkle on the spices, adding more as you desire. It would be great if you had some lemon zest too, I don’t know which way you swing. Once everything is evenly coated, toss on a baking sheet evenly and bake for 12-15 minutes, checking them and tossing them twice. Use your own judgement, because everyone’s cutting and oven tendencies are different.
I ate mine with kale! Yummerdoodle!