Oven Fries

This is the first recipe for oven fries that I’ve had any luck with.  In the past, my oven fries have been too crispy or too oily (or both).  These turned out perfectly crispy on the outside and creamy on the inside.  As usual The America’s Test Kitchen delivers delicious and exhaustively tested recipes in this solid cookbook!

Oven Fries

adapted from The America’s Test Kitchen Family Cookbook

Ingredients:

• 2 large russet potatoes (10 ounces each)
• 5 tablespoons vegetable oil
• Kosher salt
• Pepper
• Seasoned salt
• Sugar

Adjust an oven rack to the lowest position and heat the oven to 475 degrees F.  Cut the potatoes in half lengthwise, then slice each half into 10 to 12 evenly sliced wedges.  Place the potatoes in a large bowl, cover with hot tap water, and allow to soak for 10 minutes.  While the potatoes are soaking, coat a heavy-duty rimmed baking sheet with 4 tablespoons of the oil.  Sprinkle the baking sheet evenly with 3/4 teaspoon of salt, 1/4 teaspoon pepper, a dash of seasoned salt, and a dash of sugar.

Drain the potatoes, spread them out over paper towels, and pat them dry thoroughly.  Toss the dried potatoes with the remaining 1 tablespoon oil.  Arrange the potatoes in a single layer over the prepared baking sheet.  Cover the sheet tightly with foil and bake for 5 minutes.

Remove the foil and continue to bake until the sides of the potatoes touching the pan are crusty and golden, 15 to 20 minutes, rotating the baking sheet after 10 minutes.

Using a metal spatula, scrape to loosen the potatoes from the pan, then flip each wedge over (keeping the potatoes in a single layer).  Continue to bake until the fries are golden and crisp on both sides, 10 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.  Transfer the fries to a paper-towel-lined plate to drain and season with salt and pepper to taste.