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
- 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
- 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.
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!
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. Â¾â€� chunks).
These were very good. Came out crispy on the outside and soft on the inside. Thank you