Oven Baked Fries
So far this summer we have been all about grilling burgers and lots of veggies. Our grill has been put to good use, which makes me happy since we’ve enjoyed all the time spent outside. Last week I shared with you one of our new favorite burger recipes, so I decided that this week I should share my new go-to recipe for fries.
These have a perfect texture – none of that mushy business that happens often with fries. These come out perfectly crispy, which is probably why we’ve made them a little too often over the past few weeks. They are addicting. I find myself putting burgers on our meal plan just so I have an excuse to make these alongside. At least we always grill up lots of veggies to go with them – that’s what I tell myself to feel better about eating these a little too often…
Yield: 4 servings
Oven Baked Fries
Recipe for oven baked fries. Perfectly crispy and simple to pull together. A fantastic side for all your favorites!
- 3 russet potatoes (about 8 ounces each), cut lengthwise into 10 to 12 even wedges
- ¼ cup plus 1 teaspoon canola or vegetable oil
- ¾ teaspoon garlic salt
- ¼ teaspoon freshly ground pepper
- additional salt and pepper to taste
- Preheat the oven to 475 degrees. Add the potato wedges to a large bowl and cover them with hot water. Set aside and allow the potatoes to soak for 10 minutes.
- Pour ¼ cup of the oil onto a large, rimmed baking sheet. Gently tilt the pan back and forth to coat the entire sheet with oil. Next, sprinkle with the ¾ teaspoon salt and ¼ teaspoon pepper. Set aside.
- When the potatoes are done soaking, drain and then pat dry with paper towels. Wipe out the inside of the large bowl so it is dry and then place the potatoes back in the bowl. Add the remaining teaspoon of oil and toss to coat. Arrange the potatoes in a single layer on the prepared baking sheet. Cover tightly with foil and then bake for 5 minutes. Remove the foil from the pan and continue to bake for another 15 to 20 minutes (rotate the pan after 10 minutes) until the potatoes are a spotty golden brown.
- Using tongs, carefully flip over each wedge (use a spatula to scrape the potatoes loose if they are stuck). Bake for another 7 to 12 minutes, until golden and crisp (rotating the pan if needed).
- Place the potatoes on a paper towel lined plate to drain for a few minutes. Season with additional salt and pepper if desired. Serve warm.
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.