Crispy Baked French Fries
Once again, this was a last minute recipe. They were a little annoying to make because they stuck to the parchment paper, but as long as you cook them long enough, they end up coming off.
I added some soy Parmesan, which was definitely great. Even though they didn’t look as good as the other recipes, my family DEVOURED them.
Finally I cooked a potato recipe.
- 2 to 4 organic russet potatoes (about 8 ounces each)
- 1/4 cup plus 1 teaspoon canola oil
- Sea salt and ground black pepper
- Adjust an oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, and then cut each quarter lengthwise into 2 to 3 wedges (I sliced mine a little too thin).
- Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes (this releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors).
- Cover a large, rimmed baking sheet with parchment paper with 1/4 cup oil and sprinkle evenly with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the potatoes and pat them dry thoroughly with a tea towel or paper towels. Toss the potatoes with the remaining teaspoon oil and mix evenly.
- Arrange the fries in a single layer on a baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.
- Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge (keep the potatoes in an even layer). Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly. Season with salt and pepper (thinly sliced green onions and shaved Parmesan are optional) and serve hot.