We love potatoes around here. These oven fries are fantastic with just about anything; tonight, I’m serving them up with sirloin burgers. This version is inspired by a recipe found in The Best Light Recipe, yet another excellent cookbook from the editors of Cooks Illustrated Magazine. Those geniuses came up with a few tricks that make these fries worth their starch. To create a creamy interior and crispy exterior, the uncooked fries are first soaked in hot tap water and then steamed under foil for the first few minutes in the oven.
2 large potatoes (about 24 ounces)
1 tablespoon canola oil
Sea salt and freshly ground black pepper
Preheat your oven to 450 degrees.
Scrub and slice your potatoes into fries. We go for ‘steak fry’ measurements that are about ¾” wide and ¼” thick. Once sliced, soak your fries in hot tap water for 10 minutes. Drain and pat dry with paper towels. Dry your soaking bowl and toss the fries back in. Drizzle with the oil and toss with your hands until evenly coated.
Spread the fries onto a large, rimmed baking sheet lined with parchment paper. Sprinkle with sea salt and pepper. Cover the sheet tightly with foil and pop in the oven. Bake for 5 minutes and then remove the foil. Bake for another 15-20 minutes (or until topside is lightly golden and spotty brown in places). Flip your fries and then back into the oven they go for another 15 or so minutes until crisp.
Drain briefly on paper towels and serve hot!
Nutrition information for ¼ recipe: 170 calories, 4 g total fat, 0 g saturated fat, 32 g carbohydrate, 3 g fiber, 4 g protein