 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I use this recipe whenever we are hungry for fries. It comes from Cook's Illustrated magazine and makes the best fries we have ever tasted. They are a little more involved than most, but are worth it. The hot tap water pulls the starch out faster than using cold water. Therefore less prep time needed. We like them this way served with malt vinegar but feel free to add seasoning of your choice. Old Bay is good. Ingredients:
3 russet potatoes, peeled. each potato cut lengthwise into 10 to 12 evenly sized wedges |
5 tablespoons vegetable oil or 5 tablespoons peanut oil |
salt & fresh ground pepper |
Directions:
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal 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 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.
|
|