Fries are always a favorite in my house. I don’t make them very often, but when I do, everyone comes running. They are my favorite side to a big ol’ juicy burger. (Hello drive-in’s anyone?). After seeing a version for baked fries instead of fried, I had to try them immediately. Who doesn’t love a healthier version of our favorite fried weakness? These are crispy and delicious. Just the way fries should be!
Recipe from The America’s Test Kitchen Healthy Family Cookbook
Simple thick russet fries that are baked until crispy on the outside, but tender on the inside.
- 3 russet potatoes, scrubbed and cut lengthwise into 10-12 even wedges
- 1/4 cup plus 1 teaspoon vegetable or grapeseed oil
- Adjust the oven rack to the lowest position and heat the oven to 475ºF.
- Place the potatoes in a large bowl and cover with hot water. Let soak for 10 minutes.
- Meanwhile, coat a large rimmed baking sheet with 1/4 cup oil and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drain the potatoes and pat dry thoroughly with paper towels. Toss the dried potatoes with the remaining teaspoon oil. Place on the baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating pan after 10 minutes.
- Flip the potatoes with tongs, making sure to keep them in a single layer. Continue to bake until the fries are golden and crisp, 7-10 minutes longer. Rotate pan as needed if fries are browning unevenly. Drain briefly on paper towels. Season with salt and pepper to taste and serve hot.