Oven Fries

Oven fries offer a delightful and healthier alternative to traditional deep-fried potato fries. The appeal of oven frying lies in the ease and cleanliness it brings to the cooking process, avoiding the need for large amounts of hot oil. This recipe focuses on achieving perfectly golden and crispy fries with a creamy interior that are simply irresistible. By soaking the russet potatoes in hot water and using a smart baking technique, we’ve mastered the art of creating delicious oven fries worth savoring on their own terms.

SERVES 3 TO 4

INGREDIENTS:

• 2¼ pounds russet potatoes, peeled and cut lengthwise into 10 to 12 even wedges
• 5 tablespoons vegetable oil
• Salt and pepper

INSTRUCTIONS:

1. Adjust oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit.
2. Place the potato wedges in a large bowl and cover them with hot tap water. Allow them to soak for 10 minutes.
3. While the potatoes soak, coat an 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of oil. Sprinkle the oil-coated baking sheet evenly with ¾ teaspoon of salt and ¼ teaspoon of pepper.
4. Drain the soaked potatoes and spread them out on a paper towel-lined baking sheet. Pat them dry thoroughly. Rinse and wipe out the now-empty bowl.
5. Return the potatoes to the bowl and toss them with the remaining 1 tablespoon of oil.
6. Arrange the potatoes in a single layer on the oiled and seasoned baking sheet. Cover the baking sheet tightly with aluminum foil and bake for 5 minutes.
7. Remove the foil and continue baking until the bottoms of the potatoes are spotty golden brown, about 15 to 20 minutes. Rotate the baking sheet halfway through the roasting time for even cooking.
8. Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping them in a single layer.
9. Continue baking until the fries are golden and crisp, approximately 5 to 15 minutes. Rotate the pan as needed if the fries are browning unevenly.
10. Transfer the baked fries to a paper towel-lined baking sheet to drain. Season with salt and pepper to taste, transfer to a serving platter, and serve hot.

Cutting Oven Fries:

• Quarter the potato lengthwise using a chef’s knife.
• Cut each quarter into evenly sized wedges; 1 large potato should make 10 to 12 wedges.

TIPS:

• Soaking the Potatoes: Soak the peeled russet potatoes in hot water for 10 minutes before baking. This step helps remove excess starch and results in crispier fries.
• Oil Application: Instead of drizzling oil over the potatoes, coat the baking sheet with 4 tablespoons of oil and sprinkle with salt and pepper evenly. This elevates the potatoes and prevents them from sticking to the pan while cooking.
• Steaming the Potatoes: Cover the potatoes with aluminum foil for the first 5 minutes of baking to steam them. This contributes to a tender interior before the fries turn golden and crispy.
• Even Wedges: To ensure even cooking, cut the potatoes into 10 to 12 evenly sized wedges. This helps all the pieces cook at the same rate and achieve consistent results.
• Nonstick Baking Sheet: Consider using a nonstick or heavy-duty baking sheet to prevent sticking and avoid warping caused by the intense heat of the oven.
• Optional Peeling: If you prefer, you can leave the potato skins on for added texture and nutrition. Just scrub the potatoes thoroughly before cutting.

Enjoy these delicious oven fries as a delightful snack or a fantastic accompaniment to your favorite main course!