Ok, so I will have to say these are really good baked fries! Now you do add oil to them but at least they are not saturated in oil while frying them since you bake them! This is a french fry that taste so much closer to a real fried french fry but they are baked!
I will always try at least once to bake things that are usually fried but if it doesn't taste good I won't do it again! Like I haven't mastered a baked tortilla chip yet. Just not the same! So I will fry up some corn tortillas in a skillet with some oil especially when I make tortilla soup!
I am a sucker for anything that has to do with a potato! Really I am!
Something happens to these frys when you let them soak in the hot water it releases some of the starch.
Cut potatoes lengthwise
boil some water
pour boiling water over potatoes and let sit 10 to 30 minutes
drain potatoes and dry each one with a paper towel then add oil and toss
add 4 Tbls oil, salt, pepper and I love to add Lawry's Garlic salt (with green lid)...I didn't have it this time :(
toss potatoes in oil...you could get by with adding just 2 to 3 Tbsp of oil instead of 4 tbsp
bake in oven tossing them after 10 minutes
I don't like mine too brown so this is when I pull them out but if you like your more crisp and brown bake until they are the color you like! Just poke a fork in to see if they are tender before taking out.
Baked Oven Fries
Ingredients
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Lawry's garlic salt to taste with the green lid
Lawry's garlic salt to taste with the green lid
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
