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Ultimate Oven Fries




Source of Recipe


Cook's Illustrated Magazine






Recipe Introduction


These are the BEST oven fries I have ever tasted - the texture alone makes them worth the little extra work and not having to clean up all the spattered oil from the stove top MORE than makes up for the extra work, too!

Make sure to use a heavy baking sheet for this recipe - it cooks at very high heat. I find that a professional 1/2 sheet works best.

I think you could use a couple less tablespoons in the pan than they call for.





List of Ingredients



• 3 russet potatoes (about 8 oz. each), peeled
  
• 5 T. vegetable or peanut oil
  
• salt and pepper
  






Instructions



1. Cut each potato lengthwise into 10-12 EVENLY sized wedges.
   
2. Adjust oven rack to lowest position; heat oven to 475 degrees.
   
3. Place potatoes in large bowl and cover w/ VERY hot tap water; soak 10 minutes. Meanwhile, coat a 18"x12" heavy-duty rimmed baking sheet with 4 T. oil and sprinkle evenly w/ 3/4 t. salt and 1/4 t. pepper; set aside.
   
4. Drain potatoes and THOROUGHLY dry. Rinse and wipe out bowl; return potatoes to bowl and toss w/ remaining 1 T. oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly w/ foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 - 20 miutnes, rotating baking sheet after 10 minutes. Using emtal spatula and tongs., scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 - 15 minutes longer, rotating pan as needed if fries are bowning unevenly.
   
5. Transfer fries to second baking sheet (I just used the foil from the earlier step) lined w/ paper towels to drain. Season w/ additional salt and pepper to taste.
   






Final Comments


Serves 3 - 4.