Oven Fries

I came across this recipe in the America’s Test Kitchen cookbook that I ordered from Amazon recently (brand new but technically ‘used’. $7).  Anyway I felt like having fries with the Tuscan Onion Soup that I was making. These came out pretty good really.  Soaking the potatoes did make a huge difference.  It was my own fault that they came out a bit darker than I intended them to-I will take them out of the oven earlier next time.

Fries

Oven Fries

Ingredients

  • 3 russet potatoes (about 8oz each), scrubbed and cut into 10-12 even wedges
  • ¼ cup plus 1 tsp canola oil
  • Sea Salt and pepper
  • Ketchup for serving
  • Mayonnaise for serving
  • Freshly-grated parmesan for serving

 Instructions

  1.  Adjust oven rack to lowest position and heat to 475 degrees.
  2.  Place cut potatoes into a bowl and cover them with hot water and let soak for 10 minutes.  Meanwhile coat a large non-warping baking sheet with ¼ cup of the oil and sprinkle evenly with ½ tsp both salt and pepper.
  3.  Drain potatoes and pat them thoroughly dry with paper towels. Toss the potatoes with the remaining oil and arrange them in a single layer on the baking sheet. Cover it tightly with foil and bake for 5 minutes then remove the foil and continue to bake for 15 to 20 minutes-rotate the pan after 10 minutes-until the underside of them are spotty brown.
  4. Flip each potato over with tongs, keep them in a single layer, and continue to bake for 7-10 minutes longer.  Drain briefly on paper towels then season with salt and pepper to taste.
  5. Remember-they will continue cooking for a bit after you remove them from the oven. I forgot this and they got significantly more well done than I intended-but they were still delicious!! I served them with katsup, mayonnaise and sprinkled with parmesan cheese.

 Notes from ATK; you may either leave the peel on or peel the potatoes. To cut the potatoes into even wedges first cut it in half evenly length wise, then cut that half in half evenly and so on. The soaking of the potatoes is vital to remove excess starch and so the potatoes can absorb some water to avoid being dried out while cooking.

 From America’s Test Kitchen: Healthy Family Cookbook http://www.goodreads.com/book/show/8302722-the-america-s-test-kitchen-healthy-family-cookbook

 

 

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