Monday, July 4, 2011

Fryless French Fries

What you'll need:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
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

What you'll do:
Preheat 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 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 wedges and spread them out on layers of paper towels or on clean kitchen towels.
Return the potatoes to the bowl and toss with the remaining tablespoon of oil.
Arrange the potato wedges on the prepared baking sheet in a single layer and cover tightly with foil.
Bake for 5 minutes, then remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, about 15-20 minutes. (*Rotate 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.

Original recipe found here.

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