Oven fries
Since at least one school district is eliminating fried foods I figured I’d post some healthier versions of fried classics this week.
Today’s recipe is Oven baked French fries, courtesy of America’s Test Kitchen Family Cookbook. The secret to delicious oven fries is blanching the cut potatoes in hot water for 10 minutes before cooking. You’ll need a heavy duty rimmed baking sheet for this- lighterweight pans may warp.
Oven Baked French Fries
3 large russet potatoes peeled and cut lengthwise into evenly sized wedges (I never peel them)
5 tablespoons vegetable oil (don’t use olive oil- the flavor’s overwhelming)
salt and pepper
Adjust an oven rack to the lowest position and preheat the oven to 475. Place the potatoes in a large bowl, cover with hot tap water and let soack for 10 minutes. While the potatoes are soaking coat the baking sheet with 4 tablespoons of oil and sprinkle the baking sheet with 3/4 teaspoons of salt and 1/4 teaspoon pepper.
Drain the potatoes, spread them out over paper towels and pat dry. Toss the dry potatoes with the remaining oil and arrange cut side down in a single layer on the prepared baking sheet. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake for 15 to 20 minutes until the sides touching the pan are crusty and golden, rotating the sheet after 10 minutes.
Using a metal spatula, scrape to loosen the potatoes from the pan, then flip each wedge over. Continue to bake until the fries are crisp and golden on both sides, about 10-15 minutes longer. Rotate the pan if the sides are browning unevenly. Transfer the fries to a paper towel lined plate to drain and season with salt and pepper to taste.
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