Thursday, October 26, 2006


Crispy Oven Fries

These oven fries are crispy on the outside and creamy on the inside. I actually got this recipe from Cook's Illustrated. I know it seems lengthy, but it's really not that hard. And they are sooo good!

3 large russet potatoes, peeled and cut into 10-12 even-sized wedges
4-5 tbsp. vegetable (not olive) oil
3/4 tsp. salt
1/4 tsp. pepper

  1. Preheat oven to 475.
  2. Soak potato wedges in a bowl of hot tap water for 10 minutes.
  3. In the meantime, coat the bottom of a large, metal baking sheet with 3-4 tbsp. oil. Sprinkle with salt and pepper.
  4. Remove potatoes from water; place on paper towels and lightly pat to dry.
  5. Pour tap water out of the bowl; rinse and dry. Place potatoes in the bowl and toss with remaining 1 tbsp. oil.
  6. Arrange potato wedges on oiled baking sheet in a single layer. Cover sheet tightly with aluminum foil.
  7. Bake 5 minutes; remove foil. Bake 15-20 minutes, or until golden brown spots appear on fries.
  8. Remove from oven, flip each potato fry over using a spatula and tongs. Make sure each fry has been flipped.
  9. Put back into oven and cook an additional 10-15 minutes, or until golden brown.
  10. Remove from oven and arrange on a new baking sheet covered with paper towels to drain. Serve hot.

I love Cook's Illustrated! Thnak you for sharing, now I know what I'm making for dinner tomorrow :)
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