Friday, November 14, 2014
Crispy oven fries
Oven fries will never have the same flavor as French fries. But they can come pretty close in deliciousness and texture. The extra step here is totally worth the effort.
3 large Russet potatoes
3 tbsp olive oil
Preheat oven to 475F with rack at the bottom of the oven. Slice the potatoes into even wedges about 0.25-inch-thick. Cover with hot water for 10 minutes.
Drain and pat dry. Toss with 1 tbsp of olive oil, 0.5 tsp salt and some black pepper. Coat a large pan with remaining oil. Spread out potatoes evenly on sheet pan. Cover tightly with aluminum foil.
Bake for 5 minutes covered, then remove foil. Bake for another 18 minutes, then flip potatoes and bake for another 15 minutes, until both sides are golden brown. Serve warm.