Wednesday, July 24, 2013

The Secret to Perfect Oven-Baked Fries

I'm a potato lover. Potato anything, you name it. Baked potatoes, roasted baby potatoes, sweet potatoes, and of course, French-fried potatoes. I prefer to make French fries in the oven and avoid the whole "frying" situation. But this recipe here isn't just for your normal oven-baked fries. There is a secret step that really gives them the perfect texture. Crunchy on the outside, moist and soft on the inside. Scroll down to find out the secret step (highlighted in green)...



Ingredients:
Serves 4, 120 calories/serving
  • 3 medium sized russet potatoes, washed and scrubbed
  • 1 tablespoon extra virgin olive oil
  • Course sea salt and fresh ground black pepper to taste
Directions:
  1. OK, here is the secret step: poke a few holes and bake your potatoes whole in the oven for 45 minutes at 450 degrees until cooked, but not over-cooked and not too soft. The potatoes should still be firm but edible, as if you were to eat a baked potato right before it's about ready. Then slice in half the long way, and allow to cool until room temperature. Once cooled, wrap each potato tightly in tinfoil and refrigerate overnight. This extra step will end up making the inside of your fries delectably soft.
  2. Now, when you are ready to make you fries, preheat the oven to 425 degrees, and pull out your cooked potatoes from the refrigerator.
  3. Slice potatoes lengthwise into French-fry shaped strips. I like mine with the skin, but if you don't you can easily peel it off because your potatoes are already cooked.
  4. Place the strips in a mixing bowl, and toss gently with olive oil, sea salt, and fresh ground black pepper.
  5. Lay strips on a baking sheet, top with any olive oil remaining from your bowl, and bake for 15 minutes.
  6. Remove from oven, flip the fries over, and bake for additional 15-20 minutes until desired crispiness. 
  7. Finish with additional sprinkles of sea salt and serve immediately with ketchup. I'm a huge fan of Annie's organic ketchup

1 comment: