- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 20 Minutes
- 2¼ lb (1 kg) potatoes
- 4 tbsp olive oil
- 2 cups (500 g) fromage blanc or quark
- Freshly ground black pepper
- 1 small bunch of chives, finely chopped
- 2 shallots, finely chopped
- 2 small green onions, finely chopped
- 1 small bunch of flat-leaf parsley, finely chopped
- 1 small bunch of cilantro, finely chopped
How to Make It
- Preheat the oven to 400°F. Wash and dry the potatoes. Cut them lengthwise into slim ⅜-inch batons, leaving the skin on, and then place in a large saucepan of cold water. Bring the water to a boil over medium heat. As soon as the water starts boiling, cook the fries for exactly 1 minute. Drain the fries through a colander. They should still be uncooked and firm to the touch at this point. Place a kitchen towel on a large cutting board, arrange the fries on top, and blot them dry.
- Line a baking sheet with parchment. Tip the fries onto the parchment, pour the oil on top, and mix to coat. Season with salt, then spread them out in a single layer. Bake for 20 minutes, checking on them after 10 minutes, and turning them over so they brown evenly.
- Divide the fromage blanc between four small bowls and season with salt and pepper. When the fries come out of the oven, season them with salt and sprinkle with the chopped chives. Divide between the four bowls.
- Place bowls of the shallots, green onions, parsley, and cilantro on the table, along with the bowls of cheese and fries for everyone to help themselves.