So when I say we eat whole foods, I don’t always mean they are perfectly healthy whole foods. Part of eating well is also loving what you eat. I’m not going to stick with an eating plan if I’m not excited to cook and eat what I’ve planned. Cue the french fries. Yes, I said fries… just without the fry part.
I’ve been on the hunt for the perfect oven fry recipe for years now. I’ve made many many batches and tested many techniques. The ingredients don’t often change but the method does vary. After trying gobs and gobs of recipes, it is safe to say that America’s Test Kitchen has the perfect method. Of course there are more steps than others, but that my friend, is why the end result is perfect.
Dip them in some homemade nacho cheese and you really have yourself an enjoyable meal. I served these with yesterday’s amazing chicken legs and some steamed broccoli. No one left the table hungry that night. Such a good meal. Enjoy!
Peal the potatoes and cut them into 8 long wedges, make sure they are all close to the same thickness. Put all of the potatoes in a medium bowl. Fill the bowl with hot tap water and let the potatoes soak for 10 to 30 minutes. Drain the potatoes and then pat them dry with a clean dish cloth or paper towels. Wipe the bowl out too so there is no water left in it. Put the dry potatoes back in the dry bowl and toss them in 1 tablespoon of oil.
Preheat the oven to 475 degrees. On a large, rimmed baking sheet add the remaining 5 tablespoons of oil and spread it all over the pan until it is completely coated (a pastry brush works well here). Sprinkle the salt on the oiled pan. Lay the potatoes out in even rows with one side against the pan. Cover the pan tightly with foil and bake for 5 minutes. Remove the foil and continue baking for 15-20 minutes. Using tongs or a metal spatula flip all of the potatoes over so that the other side is now against the pan. Bake for an additional 5 to 20 minutes until the potatoes are crisping and starting to brown.
Remove hot fries from the pan onto paper towels to drain some of the grease, add additional salt to taste and then serve warm.
Notes: LOVE the cookbook that I linked to (not an affiliate link, I just really love it). If you are in the market I’d buy it in a heartbeat. It explains why you soak the potatoes (something about starch), the point in the foil etc. The recipes always turn out the best because they are tested and tested again.
If you like pepper add some of that to the baking sheet with the salt.
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