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Great Potato Oven Fries

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  • Frank Nov 17, 2004 06:59 AM
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From Cook’s Illustrated and Julia Collin Davison comes this great Potato Fri Recipe.

Preparation Under 40 minutes.

Preheat oven to 475,

About 28oz russet potatoes peeled and sliced into wedges.

Soak potatoes in hot tap water for ten minutes, dry well and lightly coat with neutral oil

Spread potatoes on a neutral oiled, 2 to 4 Tablespoons, salt and pepper, heavy duty baking pan and seal with aluminum foil. Cook for 5 minutes.

Remove foil and cook till potatoes are browning, 5 to 15 minutes.

Flip fries over and cook till done 5 to 15 minutes.

Transfer to paper towels.

Anyone have a refinement/addition to this?

Frank,
Southern Conn.

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  1. I oil the pan, preheat, and then drop the potatoes on... the sizzle gives just a hint of the fried crust of the real thing.

    3 Replies
    1. re: danna

      A few minutes before you take them out, hit them with some fresh grated parmesian cheese.

      1. re: Bobfrmia

        Great Timing!

        I was thinking of doing this but did not want the Parm. to burn.

        Why not add some cayenne pepper and when?

        Frank

        1. re: Bobfrmia
          m
          Michele Cindy

          I also add a sprinkle of rosemary

      2. After drying the potatoes, drop them into a ziplock bag. Add oil, sea salt and dried rosemary. Toss well to coat. Finish as directed. Sprinkle w/ parm when done. Great served with flank steak.

        Another favorite version is to replace the rosemary with chili powder. These are great made xtra cripsy and served with burgers.

        2 Replies
        1. re: foodiex2

          Would the rosemary burn?

          Thanks for the chili powder idea.

          Frank

          1. re: Frank

            I have never had a problem with rosemary burning. It does get brown and crunchy which adds to the taste and the crunch.

            Your welcome about the chili powder. Those are my fvorite, the spicier the better!

        2. Thanks for passing along this recipe. Never thought of covering them w/ foil at first to speed up the cooking. I do a combo of chili powder, paprika, kosher salt, and canola oil that I scatter on the sliced, uncooked potatoes on the pan and mix w/ my hands to ensure even coating. When they come out, I put them in a serving bowl and finish with my Maldon sea salt (flaky wafer salt). Love to serve this w/ a mayo dip: mayo, crushed garlic, dijon, S & P. Ok, I may need to make this tonight...

          1. Would these suggestions work for sweet potato fries as well?

            3 Replies
            1. re: mtyf

              Absolutly but you need to keep a closer eye on them as they tend to burn very easily so you can end up with burnt on the outside, raw on the inside. I usually nuke them for a minute or two first so they are tender then toss in oil and seasonings and finish in the oven. They lend themselves very well to hot/spicy flavors since it balances out the sweetness of the potatoes

              1. re: foodiex2

                Do you leave the skins on?

                mmm, i'll have to make these soon...

                1. re: mtyf

                  I do leave the skins because I like the crispness they add. However just remember to scrub well first!

            2. I like to toss the potato slices with ranch dressing seasoning mix or Lipton's onion soup mix or Nature's Seasoning.

              In addition to the parm idea, I might suggest some crumbled/sliced Gouda.

              1. Here's a recipe for dynamite oven home fries from the Omega Institute in Reinbeck (they approved the republishing):

                Breakfast potatoes

                one pound potatoes
                one teaspoon sea salt
                one half teaspoon white pepper
                one eighth cup olive oil

                Cut potatoes into one inch cubes.
                Boil or steam until soft.
                Toss drained potatoes with salt, pepper, and oil.
                Distribute evenly on an oiled sheet pan.
                Bake at 425 degrees for thirty minutes or until browned.
                Turn potatoes at least once.

                Serves two