A Simple, Easy Treat: Great Golden Oven Fries

golden-oven-fries

Wanna Enjoy a Pan of Deep Golden Fries?

Did someone say you could get great French fries from the oven?  I’m in!  I am a serious potato lover in any form, it’s kind of pathetic- I can’t leave them alone – and if they’re fried then I’m completely gone.  Some of my favorite food memories are of eating crispy French fries with my friends at the local drive-in when I was in High School.  The secret to really great French fries, you know the ones that are very crispy outside and soft and wonderful inside, is to fry them twice.  Apparently there’s a very simple secret to get this wonderful result without, I repeat, without your fryer.  This recipe is from Deb Perelman on her website,  smittenkitchen.com , from October 28, 2015.  She said it was inspired by Michael Chiarello’s technique.  I’m trying it immediately! A treat for about 4 people.

Ingredients

  • 4 medium Yukon Gold or 3 smallish Russet potatoes (I find these to be equivalent in size, although the specific size isn’t terribly important)
  • 3 to 4 tablespoons olive oil
  • Fine sea salt

Directions

  • Preheat your oven to 450°F
  • Peel your potatoes if you wish; scrub them well if you do not. Cut potatoes into just-shy-of 1/2-inch batons. Place in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. If potatoes come to a boil in this time (mine usually do not), reduce the heat to medium. Otherwise, when timer rings, whether or not the potatoes have boiled, test one. You’re looking for a very “al dente” potato — one that is too firm to eat enjoyable, but has no crunch left. A good sign that they’re not too cooked is when you roughly tumble them into a colander, only one or two break.
  • Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot and rolls easily around the pan.
  • Drain your potatoes and immediately spread them on oiled baking sheet in one layer. Drizzle with last tablespoon of olive oil, sprinkle with salt and roast for 20 minutes, until golden underneath. Toss potatoes around to encourage them to color evenly and return them to the oven for another 5 minutes. Repeat this 1 or 2 more times (for me, 30 minutes total roasting time is the sweet spot), until your “fries” are deeply golden, brown at the edges and impossible not to eat.
  • Season with more salt while they’re hot, pile them on a platter and dig in.

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