I love fried foods, on occasion. Yet, I hate frying anything. Excuse my language, but frying is a pain in the ass. You have to haul out your big pot, a bottle of oil, and a thermometer and just forget about your kitchen ever looking clean again. Not to mention your house will smell like KFC for the next week. And, it can be dangerous. I’ll stick with my oven if I can. That’s why when I saw this recipe for oven fries over at my friend Tracey’s gorgeous blog, I knew I would have to try it out. The recipe did not disappoint. Dip in some aioli, creole dipping sauce, or homemade ketchup and you’ve got yourself a restaurant-quality, crave-worthy side dish or snack.
Taste: Additively rich and salty.
Ease: The ingredient list couldn’t be more simple. The method, however, is a little strange (still not difficult). Just trust the recipe and you’ll get perfectly crisp fries.
Appearance: Golden brown and crisp, just begging to be eaten.
Pros: Makes nearly perfect thick-cut fries with no vat of oil and no mess.
Would I make this again? Yes. Next time I might add some extra seasonings.
from America’s Test Kitchen Healthy Family Cookbook via Tracey’s Culinary Adventures
- 3 russet potatoes, scrubbed
- 1/4 cup plus 1 teaspoon canola oil
- kosher salt and black pepper
Preheat oven to 475 F with a rack in the lowest position.
To cut the potatoes into wedges: Cut the potatoes in half lengthwise and then cut each of those halves in half lengthwise so you end up with each potato quartered. Slice each quarter into 2 or 3 wedges (lengthwise again), depending on how thick you want your fries.
Add all of the wedges to a large bowl and cover with hot water. Set aside for 10 minutes. Meanwhile, grab a large rimmed baking sheet and coat it with 1/4 cup of the canola oil. Tilt the pan to ensure the oil is spread in an even layer. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the oil evenly.
Drain the potatoes and spread them over a dishtowel or layer of paper towels. Dry them thoroughly. Dry the bowl the potatoes were soaking in, and then add the wedges back to the bowl. Toss them with the remaining teaspoon of canola oil. Transfer the wedges to the prepared baking sheet and spread them in a single layer. Cover the pan with foil.
Bake for 5 minutes, then remove the foil and continue baking for 15-20 minutes, or until the bottoms of the potatoes are golden brown. Remove the pan from the oven and flip each of the wedges over. Return to the oven and bake for 7-10 minutes longer, or until golden and crisp. Drain the fries on a paper towel-lined plate then season with salt and pepper to taste.
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