Great Potato Oven Fries
From Cooks 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?
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.
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...
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
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.