Oven Fries
When it comes to potatoes, I can often do without them. I’m a fan of french fries, but making them requires so much oil that I usually just opt for another starch. Not to mention I usually try and eat somewhat healthful foods. I was really excited when I found this recipe though because it’s easy enough you can make during the week. The other nice thing about this recipe is that it makes considerably less mess, and uses a lot less oil.
If you don’t own any half sheet pans, you should definitely pick some up. They are useful for many things, and are fantastic because they are lipped to prevent your food from sliding off. Half sheet pans are also usually considerably cheaper than many cookie sheets.
I almost prefer these oven fries to the normal French fries. They have a wonderful browned, crisp exterior and creamy interior that often isn’t acheived with normal fries. I’d also like to think they are a bit more healthful then French fries. Anyways, this is a Cook’s Illustrated Recipe. Give it a try and there’s a good chance you’ll be converted to an oven fry lover as well.
On the Half Sheet Pan
Oven Fries:
Ingredients
3 Russet potatoes (about 8 oz each), peeled, each potato cut lengthwise into 10-12 evenly sized wedges
5 Tablespoons vegetable or peanut oil (I prefer peanut oil)
salt (kosher is preferred)
black pepper
Directions:
- Adjust your oven rack to the lowest level and preheat the oven to 475 F.
- Place the potatoes in a large bowl and cover with hot tap water, then soak for 10 minutes. While the potatoes are soaking, coat a 18 by 12 inch heavy duty baking sheet (half sheet pan) with 5 Tablespoons of the oil. Sprinkle evenly with Kosher salt and pepper (this gives a little bit of non-stick insurance, while seasoning the fries at the same time).
- Drain the potatoes and pat dry with paper towels. Rinse out the bowl you used earlier, and place the dried wedges into the bowl. Coat with the remaining Tablespoon of oil.
- Arrange the wedges evenly on the baking sheet and cover tightly with aluminum foil. Bake for 5 minutes, remove the foil, and bake until the bottoms are spotty, golden brown (15-20 min). Make sure you rotate the pan after 10 minutes.
- Using a metal spatula, flip the fries, and bake until golden brown on the other side (5-15 min). Transfer to a plate lined with paper towels, and season with additional salt and pepper to taste. Enjoy!
1 comment
Try it with sweet potatoes too!