Want crispy-yet-tender French fries without wasting a ton of oil? These oven fries are your dream-come-true!
Yield 4 servings
2 tablespoons of olive oil or other cooking fat, divided
1-2 lb potatoes (preferably Yukon Gold)
Preheat the oven to 450 degrees and grease two large baking sheets with 1 tablespoon of olive oil (or other cooking fat) each. Set aside.
You are first going to need…potatoes! I got mine at the farmers’ market, so I don’t remember what variety they were. If you’re shopping at the supermarket, I’d recommend Yukon Gold over Russet for a final product with a bit more personality.
Make sure you wash your potatoes and scrub ‘em well. Dry them off with a dish towel or paper towels, then slice them into medium-sized matchsticks, or use your 16 cup food processor’s convenient French fry blade.
Meanwhile, bring a large pot of cold water to a boil. Once it vigorously bubbles, add in the French fries and reduce the heat slightly so the water just slightly bubbles. Cook for 3-4 minutes, or until the potatoes are almost tender to the touch.
Carefully drain the French fries into a colander, then give them a quick rinse in cold water to wash off some of the accumulated starch and stop the cooking process. Dry the fries off well with some paper towels.
Once no longer wet, divide the fries evenly between the two baking sheets and sprinkle vigorously with salt. Toss a few times to cook, then bake until golden brown and soft in the center, about 20 to 25 minutes. Shake the pan every 5 to 10 minutes to prevent sticking and ensure even browning.
Serve immediately with some homemade mayonnaise on the side, or dip into your favorite sauce or broth to have a delicious bite of flavor-infused potato.