Baked Oven Fries

August 4, 2011

Me and my boys love fries. Any kind: from a fast food restaurant, from the freezer, in the deep fryer, in the oven. We like them any way. Lucas loves dipping them in ketchup, and Caleb loves gumming them to death. When we go out for dinner, the first thing we do is order a side of fries. This side is usually large enough to keep both boys, happily occupied while we enjoy our dinners.

Over the past year or so I have probably tried 3 or 4 different make your own fries recipe, and nothing has even come close to our favorite. This recipe proved to me that I can make fries at home, and have them taste so delicious, you can’t help but make more.

The only down falls is that I found this recipe quite tedious…it will take about an hour from start to finish, with steps to take every 10-15 minutes or so…and it’s not a great recipe for a hot summer day, because a 475 degree oven is HOT! But I promise, hunker down and make them and you will not be disappointed.

I also think the trick to these fries is to follow the instructions to a tee. And, be sure to wear an apron, or a shirt you don’t care about, I learned the hard way. When moving the fries from the bowl to the baking sheet, splatter, splatter, splatter, ergh!

Baked Oven Fries
Adapted from Annies Eats

3 russet potatoes, peeled and cut lengthwise into even sized wedges (I used about 5 or 6 medium-sized potatoes and it worked perfectly)
5 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

Pre heat the oven to 475˚ F.  Place the potato wedges in a large mixing bowl.  Cover with hot water; soak for 10-30 minutes.  Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  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 spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, 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.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.


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