Tuesday, January 19, 2010
My husband and I love french fries. I know they are not good for you at all, so I feel a little better about eating them when I make them myself. This is a great recipe. If I'm feeling like being extra healthy I'll use a little less oil. The fries are still good, not quite as good if you use all that it calls for though.
courtesy America's Test Kitchen
3 large russet potatoes, peeled and cut lengthwise into 10 to 12 evenly sized wedges
5 Tbsp vegetable oil
Salt and pepper
Adjust an oven rack to the lowest position and heat the oven to 475 degrees. Place the potatoes in a large bowl, cover with hot tap water, and allow to soak for 10 minutes. While the potatoes are soaking, coat a heavy-duty rimmed baking sheet with 4 Tbsp of the oil. Sprinkle the baking sheet evenly with 3/4 tsp of salt and 1/4 tsp pepper.
Drain the potatoes, spread them out over paper towels, and pat them dry thoroughly. Toss the dried potatoes with the remaining 1 Tbsp oil. Arrange the potatoes, cut-side down, in a single layer over the prepared baking sheet. Cover the sheet tightly with foil and bake for 5 minutes.
Remove the foil and continue to bake until the sides of the potatoes toughing the pan are crusty and golden, 15 to 20 minutes, rotating the baking 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 golden and crisp on both sides, 10 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly. Transfer the fries to a paper-towel-lined plate to drain and season with salt and pepper to taste.