Recipe by Chef Sweet Sal
I never thought I would prefer a baked "fry" over a regular french fry until I tried these. Wow! It is all in the preparation, and it may seem tricky at first, but once you have the technique down, you will be making these all the time. Follow the instructions carefully for best results. Who needs McDonalds?
Top Review by ~Bliss~
I just reviewed these, and I think I hit the wrong button. I made these twice. The first time, I don't believe I got all the moisture out before putting them in the oven. They were a little limp and not great. I gave them a second try. The second time, I drained them on Bounty wrapped in kitchen towels. I cooked them covered for about 10 min. I then cooked them another 10 min. I took out about half and returned the remainder to the oven. The ones I took out a little early were good, but sure were not "crunchy." The ones I left in the oven another 5 min. or so were wonderful; crunchy; fully baked. The next time I do these, I will try some cayenne pepper or garlic salt. There's lots of room for different seasonings here, depending on what you're serving them with. Make sure you don't take them out early. They are still good, but you'll miss the crunchy part!!!
- 3 russet potatoes, peeled, and cut into length wise wedges
- 5 tablespoons vegetable oil (like Wesson)
- seasoning salt
Directions See How It's Made
- Peel potatoes and cut them into evenly sliced "fry" wedges.
- Set oven at 475 degrees.
- Place potatos in large bowl and cover with warm tap water for 10 minutes.
- Meanwhile, coat 18 X 12 non stick baking sheet with 4 tablespoons of oil, and sprinkle evenly with 3/4 teaspoon of seasoned salt and 1/4 teaspoon of pepper.
- Drain potatoes, and dry them completely on a triple layer of paper towels (keeping them dry here is key). Wipe out empty bowl, return potatoes, and toss with remaining 1 tablespoon of oil.
- Arrange potatoes in a single layer on baking sheet; cover tightly with foil, and bake 10 minutes.
- Remove foil, and return to the oven for another 10-15 minutes.
- In the last 5 minutes, check for doneness by using a spatula to check for a golden brown color underneath. Turn the fries, and return to the oven for a golden color on the flip sides.
- Dab with a paper towel to remove excess oil, and sprinkle with seasoned salt and pepper to taste. Yum!