Monday, May 30, 2011
Perfect Oven Roasted Fries
Hello new favorite side dish! Oven baked fries normally don’t have the drool factor that deep fried fries have, do they? Well, these fries are different, friends! These fries are crisp and salty and well, wonderful. The hubs couldn’t get over the fact that I made them in the oven. “These really aren’t fried?!”
Nope. They are oven baked. Yes, Oven. Baked.
You know what the best thing about oven baked fries? They are uber healthy and you can eat twice as many. Okay, that’s just what I tell myself! YOU try eating only one serving of these. I challenge you!
Memorial Day is here and these fries make an excellent side dish to go with your grilled burgers or hot dogs! But let’s face it, you definitely don’t need a holiday as an excuse to make these! We made them twice this week. Just keepin’ it real! They were THAT good.
Now, go on, get out of here! Go to the store, pick up some potatoes, and hurry up and make these already!
Happy Memorial Day! I am so thankful for all of our troops that currently serve fighting for our freedom on a daily basis. Thank you especially to the men and women who paid the ultimate sacrifice and gave up their lives for this country!
Perfect Oven Roasted Fries
Source: Cook's Illustrated via Annie's Eats
Ingredients:
3 medium sized russet or idaho potatoes (roughly 24 oz total), peeled and sliced into wedges
5 tablespoons canola oil, divided
1 1/2 teaspoons salt
1/4 teaspoon black pepperDirections:
Preheat oven to 475º. Place evenly sliced potato wedges into a large bowl and cover with hot water. Allow to sit for at least 10 minutes (or up to 30 minutes).
Evenly coat a large baking sheet with 4 tablespoons of the canola oil and set aside. Drain potatoes and place in one even layer on a kitchen towel. Using another towel (or paper towels), blot the potatoes dry. Dry out bowl as well. Place potatoes back into the bowl and add the remaining tablespoon of canola oil along with the salt and pepper. Using your hands, toss the potatoes until coated with the oil, salt, and pepper.
Arrange the wedges in a single layer onto the prepared baking sheet (being sure that they do not overlap). Cover with foil and bake for 5 minutes. Remove the foil and continue to bake until potatoes begin to turn golden brown and start to crisp up (15-20 minutes). Using tongs, flip each potato wedge over and continue to bake for an additional 10-15 minutes until they are a nice golden brown and are crisp.
Transfer fries to a paper towel lined plate to allow excess oil to drain off. Season with additional salt & pepper if desired and serve.
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Apron Appeal — May 30, 2011 @ 9:48 am
I have cooked these fries several times (from when Annie had them posted) and if anyone else tries this recipe take note, depending on your oven, you may need to adjust the oven rack and the temp. Once you ‘calibrate’ your oven to the recipe, these are really great!
Kristina replied: — June 3rd, 2011 @ 5:01 pm
yah… it’s like that with any recipe – all ovens are different! such a pain!
The Mistress of Spices — May 30, 2011 @ 9:51 am
These sound great!
Flyover Foodie — May 30, 2011 @ 12:38 pm
SOLD! These will be getting a try in my kitchen this week!
Kristina replied: — June 3rd, 2011 @ 5:01 pm
you will join me in my addiction! 😉
katie — May 30, 2011 @ 2:12 pm
WILL be making these. soon.
Katie — May 30, 2011 @ 8:32 pm
Holy moly. Drool x100. I agree: it can be a challenge to get oven baked fries to be the perfect level of crisp. I must try this method next!
Kristina replied: — June 3rd, 2011 @ 5:01 pm
it’s the best oven-baked method i’ve tried… i want to try this with sweet potatoes!!
Bakerbynature — May 30, 2011 @ 10:07 pm
Potatoes are one of my favorite food groups… I could eat them at every meal; I often do find myself eating them at every meal. These will be a great, “healthier” addition to all the burgers summer will be bringing.
Leanne @ Healthful Pursuit — May 30, 2011 @ 10:17 pm
Yum! These look delicious! I love that you wrapped the chips in paper, such a nice touch 🙂
Sumika — May 30, 2011 @ 11:55 pm
Best looking oven fries Ive seen! Thanks for sharing about the “covering raw potatoes in hot water for a while” trick. fantastic!
brandi — May 31, 2011 @ 11:04 am
Those DO look perfect! trying this method next time.
Erin @ Dinners, Dishes and Desserts — May 31, 2011 @ 11:47 am
Love oven baked fries! These look perfectly browned, crispy, and delicious!
jaclyn — May 31, 2011 @ 1:28 pm
looks delicious! i adore oven baked fries, they’re addictive!
Kita — May 31, 2011 @ 4:15 pm
Mmm these look perfect. I know Id burn my tongue not giving them enough time to cool!
Kristina replied: — June 3rd, 2011 @ 5:02 pm
i definitely did that!
Debbie — May 31, 2011 @ 5:44 pm
Wonderful fries, I can say with confidence since I was able to chow down on these myself. Better than fried!
PolaM — May 31, 2011 @ 5:53 pm
Wow this potatoes look great! How come mine never turn out this great??
Mandy — June 2, 2011 @ 11:16 am
These look so tasty! I am envisioning a Sunday afternoon on the couch watching a movie and snacking on these. Thanks for sharing!
Noaah — June 5, 2011 @ 6:06 pm
making these right now for a cook-out! 😀
Pam — June 7, 2011 @ 6:29 pm
Trying these tonight with filet mignon. Will let you know how they turn out. I had to use olive oil…no canola in the house!
Pam — June 7, 2011 @ 7:26 pm
They turn out fine with olive oil. It took a lot longer to cook…maybe 40-45 minutes and mine definitely didn’t look as pretty as yours. The entire family loved them including my super picky eater, Michael, and my adopted son, Brian. He’ll eat anything!
Lindsey@Lindselicious — June 8, 2011 @ 11:12 am
These definately do not look like they are baked! I’ve never soaked them in hot water before- perhaps thats the step Ive been missing!