Who likes fries? Of course, just about everyone. I bring to you today a french fry miracle that
tastes like deep fried but only uses 5 tablespoons of oil!
But this comes with a warning--
they are addicting!
A quick story behind my discovery of these started with a visit to
some friends. They offered me these fries and my first response was
"these are so good-are they fried?"
"Nope. Oven fried."
"Really? I need this recipe!"
Coming from Cook's Illustrated Magazine,
here's what you'll need to try these out:
(p.s. It's important to follow closely for great results.)
3 russet potatoes, peeled or skins on (your preference),
cut lengthwise into 10-12 evenly sized wedges
5 tablespoons vegetable oil or peanut oil
salt and ground black pepper
heavy duty baking sheet
large bowl for soaking potatoes
paper towels or dry, clean kitchen towel
- Adjust oven rack to lowest position. Preheat to 475.
- Place potatoes in large bowl and cover with hot tap water for 10 min.
|a hot bath works wonders to remove starches and reveal a creamy, smooth center|
Sprinkle evenly with 3/4 tsp. salt and 1/4 tsp. ground pepper (suggested amount.)
4. Drain potatoes and blot dry with cloth or paper towels. Spread out onto paper towels
or kitchen towel and thoroughly blot dry.
5. Wipe out empty bowl, return potatoes to bowl and toss with remaining 1 Tbsp. oil.
|and add a little salt and pepper to taste so both sides are coated|
6. Arrange potatoes in single layer on prepared baking sheet. Cover tightly with
foil and bake 5 minutes.
7. Remove foil and continue to bake until bottoms of potatoes are spotty golden
brown, 15-20 min, rotating baking sheet after 10 min.
8. With spatula or tongs, loosen potatoes from pan, then flip each wedge, keeping
potatoes in single layer.
9. Continue baking until fries are golden and crisp, 5-15 min. longer, rotating pan
as needed if fries are browning unevenly.
And here were mine when they were done!
These taste great sprinkled with malt vinegar, or for a delicious
low fat Indian-inspired dip, try mixing:
1/2 c. Greek yogurt
1 crushed clove of garlic
1/2 tsp. yellow curry powder
dash of salt
1/4 tsp. sugar