Fries (Baked or Fried)

Gluten-free, Nut-free, Soy-free

This recipe gives you two different foolproof ways to cook your fries —whether you’re a fan of frying or baking, we’ve got you covered. These fries are very lightly seasoned so that they can be used as a base for other recipes, but if you’re eating them on their own, feel free to add seasoning to taste—we love to add some Garlic Salt or a dash of paprika, cayenne and garlic powder for a spicy and flavorful kick. Use this classic fries recipe in Poutine, Loaded Cheese Fries or as a side to any burger or sandwich recipe you’ll find in this cookbook.

PREP TIME: 5 minutes, plus inactive time for soaking potatoes

COOK TIME: 45 minutes if baking, 10 to 12 minutes (plus 10 minutes rest time) if frying

YIELD: 4 to 6 servings

INGREDIENTS:

• 2½ lb (40 oz [1.1 kg]) russet potatoes, peeled and sliced into long, ½” to 1” (1.3- to 2.5-cm)-thick slices (3 to 4 large potatoes)
• Canola oil (1 tbsp [15 ml] if baking, plus more for pan if needed, or enough to fry if frying)
• 1 tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste

INSTRUCTIONS:

Preparing the Potatoes:

1. Place the potato slices in a strainer and run under cold water for at least 30 seconds.
2. Transfer the rinsed potato slices to a large bowl and cover them completely with cold water. Allow them to soak for 1 to 3 hours.
3. Once done soaking, drain, rinse, and pat the potato slices dry.

Baking Method:

4. Preheat the oven to 400°F (200°C) and oil a large baking sheet with canola oil or line it with parchment paper.
5. Transfer the drained potato slices to a large bowl. Add 1 tablespoon (15 ml) of canola oil to the potatoes and toss to coat evenly. Stir in the salt and pepper.
6. Spread the coated potato slices evenly on the prepared baking sheet, ensuring they are not overlapping or touching. You may need a second baking sheet if they don’t all fit.
7. Bake for 40 to 45 minutes, or until your desired level of crispiness is achieved, flipping the slices halfway through the baking time.
8. Once done, season the baked potato slices with more salt and pepper to taste, if desired.

Frying Method:

9. Pour 3 inches (7.5 cm) of canola oil into a deep saucepan or pot, or use a deep fryer following the manufacturer’s instructions. Heat the oil to 300°F (150°C).
10. In batches, carefully add the potato slices to the hot oil and fry for 5 minutes. Stir and flip the slices occasionally.
11. Remove the partially fried potatoes from the oil and place them on paper towels to absorb excess oil. Allow them to rest for 10 minutes.
12. Meanwhile, increase the oil’s temperature to 375°F (190°C).
13. Return the partially fried potato slices to the hot oil in batches and fry for an additional 5 to 7 minutes, or until they become crispy and golden brown. Again, stir and flip the slices occasionally.
14. Remove the fully fried potatoes from the oil and place them on paper towels to absorb any excess oil.
15. Season the fried potato slices with salt and pepper, adjusting the seasoning to your taste if needed.