I love potatoes. LOVE. Who doesn’t? That said, I don’t make them very often. We usually have some sort of complex carb for dinner instead (bulgur, farro, etc.), and I find myself rarely thinking of using potatoes these days, unless I’m making some sort of hash or using sweet potatoes (since I only discovered I liked them in the last year or two). Even when we have burgers for dinner, we usually have them with a salad because I don’t like to have two different carbs, and the burgers already have a bun (well, it’s not that I don’t like to, it’s that I probably shouldn’t).
I made these oven fries a while back and we both loved them. I wouldn’t classify them as healthy (though they are better for you than their fried counterparts), but they really aren’t too bad, given the amount they make. I reduced the oil on the baking sheet by a bit the second time I made them, too, and it was totally fine.
These potatoes cook fairly quickly, because they are soaked in hot water first, and then cooked with tightly covered foil, before being uncovered and finishing up. They are roasted at a really high temperature, which makes them nice and crispy, and definitely better than any other baked fry I’ve attempted to make previously.
Tom and I deemed this dinner Iron Chef: Oil. With these fries, we also had skirt steak with chimichurri, and green beans roasted with oil, salt and pepper. I’m pretty sure our cuisine would have reigned supreme in this battle.
Oven Baked Fries
2 large or 3 medium russet potatoes (about 24 oz. total) peeled and cut lengthwise into even sized wedges
5 Tbsp. canola, vegetable, or peanut oil, divided
3/4 tsp. kosher salt, and more to taste
1/4 tsp. freshly ground pepper, and more to taste
Preheat the oven to 475. Place the potato wedges in a large mixing bowl, and cover with hot water. Soak for 10-30 minutes.
Put 4 Tbsp. of the oil onto a heavy, rimmed baking sheet. Tilt the sheet to evenly coat the pan with oil. Using a pastry brush can also help. Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels and pat dry with additional towels. Wipe out the now empty bowl so it is completely dry. Return the potatoes to the bowl and toss with the remaining 1 Tbsp. oil.
Arrange the potato wedges on the prepared baking sheet in a single layer. Cover the pan tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Flip over each potato wedge, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. (Mine have never taken more than about 6 minutes at this stage.)
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste.