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Thanks Marg, I've been too busy this year! Rec: Oven Fries ...
Joined: Aug 3, 2006
Posted to Thread #13432 at 2:21 am on Jan 20, 2009
Oven Fries from Cook's Illustrated Light Recipes spring 2008
3 russet potatoes (8oz each), scrubbed, each cut lengthwise into 10-12 even wedges.
1/4 cup plus 1 tsp vegetable or peanut oil
table salt and ground black pepper
1. adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl, cover with hot tap water, and let soak for 10 min. Meanwhile, coat 18x12" heavy-duty rimmed baking sheet with 1/4 cup of oil and sprinkle evenly with 1 tsp salt and 1/4 tsp pepper and set aside.
2. drain potatoes. spread them out on triple layer of paper towels and pat dry thoroughly with additional paper towels. in bowl, toss dried potatoes with remaining tsp of oil.
3. arrange potatoes in single layer on prepared baking sheet and cover tightly with foil. bake for 5 min, then remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 min, rotating baking sheet after 10 min.
4. scrape potatoes loose from pan with metal spatula, then flip over each wedge using tongs, keeping them in single layer. continue to bake until golden and crisp, 7-10 min longer, rotating pan as needed if browning unevenly. spread potatoes out over paper towels to drain briefly, discarding oil left on baking sheet. season with additional salt and pepper to taste. serve hot. serves 4.
i could very calmly go wild.
Other messages in this thread:
- 13432. Rec: Oven Fries from FC and Molly Stevens. These are a little fussy to make, but I thought they - Curious1 - 6:25pm on 01/14/09 (14)
- My fav oven fries are from Emeril. Not only can you sub the potatoes for sweet potatoes but you can - Mercy - 8:53pm on 01/14/09
- Now this looks interesting, thanks Mercy. I think Cooking Light may have had a similar one. [NT] - Curious1 - 1:54pm on 01/15/09
- We sure use a number of diff methods. I've been making them recently using peanut oil, rolling - Marg CDN - 1:35pm on 01/17/09
- So you soak them also, I think that was the secret to the ones I made, but I don't know why.I'll try - Curious1 - 3:50pm on 01/17/09
- I soak them because my mom did. But I believe it is to remove some of the starch that would otherwis - Marg CDN - 5:01pm on 01/17/09
- I bet the older ones are drier, less moisture than the fresher ones. [NT] - Curious1 - 10:16pm on 01/17/09
- Soaking doesn't eliminate starch--you want the starch for crisping and browning. But it draws - Shaun in TO - 3:11pm on 01/18/09
- Hmmm... I always like to know the science behind it - thanks Shaun! [NT] - cheezz - 5:50am on 01/19/09
- I'm going to try them in truffle oil tonight. (What occurred to me just before I fell asleep) [NT] - Marg CDN - 4:07pm on 01/18/09
- How did that work? My truffle oil is in a tiny bottle & strong. Did you mix it with another oil? [NT] - Curious1 - 2:54pm on 01/20/09
- Tried it last night. I mixed white truffle oil, about 1 1/2 t. to 1/2 cup canola oil. - Marg CDN - 4:11pm on 01/20/09
- cooks illustrated has a great rec for oven fries which involves soaking but no parboiling. they - wildwoods - 12:14am on 01/19/09
- Please do. And glad to see you again. [NT] - Marg CDN - 3:36am on 01/19/09
- Thanks Marg, I've been too busy this year! Rec: Oven Fries ... - wildwoods - 2:21am on 01/20/09