Oven Fries

"Very good, better than fast food french fries. Instead of doing as the recipe recommends, I use 4 potatoes and french cut them and proceed with the directions written with excellent results. Use a heavy duty baking sheet because the intense heat of the oven may cause lighter pans to warp. Compliements of Cooks Illustrated"
 
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photo by looneytunesfan photo by looneytunesfan
photo by looneytunesfan
Ready In:
1hr
Ingredients:
3
Serves:
3-4
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ingredients

  • 3 russet potatoes, peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges (about 8 ounces each)
  • 5 tablespoons vegetable oil (i use enoya)
  • salt and pepper
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directions

  • Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
  • Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
  • Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
  • Drain potatoes.
  • Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
  • Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
  • Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
  • Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
  • Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
  • Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
  • Transfer fries to a second baking sheet lined with paper towels to drain.
  • Season with additional salt and pepper to taste and serve.

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Reviews

  1. I make these but substitute sweet potatoes for the russet. I also find that draining the wedges in hot water through our colander and a few shakes is sufficient. The paper towels are sorta unnecessary. I also save on aluminum foil by covering the first baking sheet with an inverted sheet of the same size. Lastly, I dump them on a wire cooling rack to drain. I'm a cheapskate and cannot bear to use a bunch of paper towels and foil for fries, no matter how delicious they turn out.
     
  2. Very simple and easy! I left the skins on and they turned out great. I sometimes have difficulty with oven fries sticking to the pan, and not a single fry stuck!
     
  3. This is my standard recipe for oven fries and roasted potatoes. I got it from America's Test Kitchen Cookbook - my favorite cookbook! This method works great with Yukon Gold Potatoes, diced large (aprox. ¾� chunks).
     
  4. These were very good. Came out crispy on the outside and soft on the inside. Thank you
     
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RECIPE SUBMITTED BY

I work in a Kosher (dairy) restaurant in Boca Raton.
 
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