This recipe for oven fries makes a healthier french fry that you can eat with out feeling the guilt. While it does require more prep time than say, opening a bag of frozen french fries, this recipe from Cook’s Illustrated The Best New Recipe is fail-proof and delicious – you won’t be disappointed.
- 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
- 5 tbsp vegetable, canola or peanut oil, divided
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
HOW TO MAKE IT
- Preheat the oven to 475˚ F
- Place the potato wedges in a large mixing bowl
- Cover with very hot water; soak for 30 minutes (until the water is cloudy)
- Put 4 tbsp of the oil onto a heavy, rimmed baking sheet.
- Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this)
- Sprinkle the pan evenly with the salt and pepper – set aside
- Drain the potatoes and spread the wedges out on layers of paper towels or on clean kitchen towels – pat dry with additional towels
- Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tbsp of oil
- Arrange the potato wedges on the prepared baking sheet in a single layer; cover tightly with foil and bake for 5 minutes
- Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes
- Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer
- Continue baking until the fries are golden and crisp, 5 -15 minutes
- Rotate the pan as needed to ensure even browning.
- When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease
- Season with additional salt and pepper to taste – serve warm
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