Oven Baked Fries
Rarely do I make a dish ten or more times without blogging it.
Rarely do I make a dish ten or more times.
The first time I made these baked oven fries they were proclaimed “OMG POTATOES.” They were MVP of the meal. They were probably MVP of the week. They’re just awesome fries.
We have a deep fryer. The Omnivore cooks stuff in it when I’m not looking. But I promise you this: when offered one of these baked oven fries or one of his deep fried spuds, I’d take the baked one. I’m not saying that because it is healthier – it may not be – I’m saying because it is just plain better.
I made them countless times without blogging them because I figured you’d already seen them. They’ve been on tons of blogs. But just in case…
Baked Oven Fries (adapted from The New Best Recipe via Annie’s Eats)
4 russet potatoes, washed and cut lengthwise into even sized wedges
4 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
- Preheat the oven to 475˚ F.
- Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.
- Put 3 tablespoons of the oil onto a heavy, rimmed baking sheet. Evenly coat the pan with oil (use a pastry brush if necessary). Sprinkle the pan evenly with the salt and pepper. Set aside.
- Drain the potatoes. Spread the wedges out on layers of clean kitchen towels and pat dry.
- Wipe out the now empty bowl so it is dry and return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.
- Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.
- Remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.
- Remove baking sheet from oven and flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4