Oven Fries
By America's Test KitchenPublished on October 14, 2011
Time
55 minutes
Yield
Serves 3 or 4
Ingredients
Before You Begin
Take care to cut the potatoes into evenly sized wedges so that all the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the sheet but, because of its dark color, also encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. The intense heat of the oven may cause lighter sheets to warp.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl and cover with hot water; soak for 10 minutes. Meanwhile, coat heavy-duty rimmed baking sheet with ¼ cup oil and sprinkle evenly with salt and pepper; set aside.
- Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared sheet; cover tightly with foil and bake for 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes longer, rotating sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from sheet, then flip each wedge, keeping potatoes in single layer. Continue to bake until fries are golden and crisp, 5 to 15 minutes longer, rotating sheet as needed if fries are browning unevenly.
- Transfer fries to second baking sheet lined with paper towels to drain. Season with salt and pepper to taste, and serve.
Time
55 minutesYield
Serves 3 or 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For an easy, no-splatter recipe that would produce potatoes with a golden, crisp crust and a richly creamy interior, we started by soaking peeled russet potatoes, cut into wedges, in hot water for 10 minutes to remove starch. To prevent the potatoes from sticking, we poured oil, salt, and pepper on the baking sheet instead of on the potatoes. And to get the combination of creamy interior and crisp crust we wanted, we covered the potatoes with foil to steam them for the first 5 minutes of cooking and then uncovered them and continued to bake until they were golden and crisp.
Before You Begin
Take care to cut the potatoes into evenly sized wedges so that all the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the sheet but, because of its dark color, also encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. The intense heat of the oven may cause lighter sheets to warp.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl and cover with hot water; soak for 10 minutes. Meanwhile, coat heavy-duty rimmed baking sheet with ¼ cup oil and sprinkle evenly with salt and pepper; set aside.
- Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared sheet; cover tightly with foil and bake for 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes longer, rotating sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from sheet, then flip each wedge, keeping potatoes in single layer. Continue to bake until fries are golden and crisp, 5 to 15 minutes longer, rotating sheet as needed if fries are browning unevenly.
- Transfer fries to second baking sheet lined with paper towels to drain. Season with salt and pepper to taste, and serve.
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