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Thanks Marg, I've been too busy this year! Rec: Oven Fries ...

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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.
annie dillard

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