Oven Frites with Fried Eggs

A healthier alternative to traditional french fries, oven frites combined with sweet vidalia onions and spicy jalapeño peppers make a great accompaniment to fried eggs.  This is such a simple, laid-back way to cook for a weekend brunch because most of the work is done by your oven.  Many people seem to love the combination of eggs and potatoes for breakfast and I, for one, am one of them.  I love having something delicious to dip into my runny egg yolks, so why not a few oven frites that are crispy and tender?  Trust me, it's positively satisfying to enjoy this dish on those lazy Sunday mornings with some freshly squeezed orange juice or perhaps a mimosa if one chooses.

Cut up your potatoes and place them in a very hot oven, then begin setting out a nice table.  If you're having weekend guests, the enticing aroma wafting through your house as the potatoes cook will absolutely wake them from their slumber.  This is not the time to be placing your best china on the table, however, but some white porcelain plates and good silverware are always welcomed.  Squeeze the orange juice into a nice carafe or mix up those mimosas.  Have whole been coffee ready to grind & brew or for those who prefer tea, have a teapot and the appropriate cups at the ready.  Make sure the salt & pepper mills are filled or use salt cellars if you have some.  All that's left to do right before the potatoes are ready to come out of the oven is to fry up a few eggs.  What could be easier?

Oven Frites with Fried Eggs.

 The Ingredients

• 2 lbs. baking potatoes {about 1 kg.}, such as Yukon Gold, Idaho or Russets
• 2 tablespoons {30 ml.} extra virgin olive oil
• 1 medium sized Vidalia onion
• 2 jalapeño peppers
• salt & pepper
• farm fresh eggs for frying (1-2 per person)

Yield: 3-4 servings

Preheat the oven to 400° F { 204° C}

Place racks on the lowest shelf & lower third.

Peel the potatoes and slice them into batons about 1/4" thick.  Peel and cut the onion in half, and slice into half moons, 1/4" thick.  Seed the peppers and slice 1/4" thick.  Put everything into a large bowl and toss evenly with the 2 tablespoons of extra virgin olive oil.   

Evenly spread the potatoes, onions and peppers in a single layer onto a parchment-lined rimmed baking sheet.  Salt & pepper the potatoes very lightly; over salting will dry out your potatoes as they roast.  Place the sheet on the lowest rack and set your timer for 25 minutes.

After 25 minutes, remove the sheet from the oven and immediately raise the temperature to 425° F { 218° C}.  Toss the potatoes and return them to the oven.

Set the timer for an additional 25 minutes. 

After the allotted time, test the potatoes for doneness.  If they're not done to your liking or if you want even crispier potatoes, leave them in for a few more minutes.

When done, begin frying your eggs in a hot frying pan.  Make sure everyone is seated.

Divide the frites among the plates and top with a fried egg or two. Salt & pepper to taste.  I always dip the potatoes into the yolks and wolf them down.  Yum!

Inspired by some addictive french fries served at a Middle Eastern restaurant in Philadelphia, my version of them has eliminated the need for deep frying and has toned down the heat of the peppers by seeding them.  The onions and peppers are completely optional, but if you ask me, I can't imagine this dish without them.  One can always double the recipe and use an extra baking sheet, but the position of the pans must be rotated halfway through roasting (front to back & top to bottom) for even cooking.  If it's just you at home and you still want to try this dish, simply use one large baking potato and a smaller baking sheet;  a countertop toaster oven will work just as well.  So simple and so delicious, oven frites with fried eggs can be made for one or for several people in no time.  You must treat yourself to one of my favorite brunch dishes soon, because I know you're going to finish every last bit of it.  Bon Appétit everyone!