Sunday, January 20, 2013

Amazing Baked Oven Fries

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Contributor | KRISTINA  
Who likes fries? Just about everyone, right? But oh, the grease...have no fear, the next time you get a craving you should try this french fry miracle that  
tastes like deep fried but only uses 5 tablespoons of oil!  
But this comes with a warning--
they are addicting! 

A quick story behind my discovery of these started with a visit to
 some friends. They offered me these fries and my first response was 
"these are so good-are they fried?"
 "Nope. Oven fried." 
"Really? I need this recipe!"

Coming from Cook's Illustrated Magazine, 
here's what you'll need to try these out:
 (p.s. It's important to follow closely for great results.)

3 russet potatoes, peeled or skins on (your preference),
cut lengthwise into 10-12 evenly sized wedges
5 tablespoons vegetable oil or peanut oil
salt and ground black pepper
heavy duty baking sheet
large bowl for soaking potatoes
paper towels or dry, clean kitchen towel
  1. Adjust oven rack to lowest position. Preheat to 475.
  2. Place potatoes in large bowl and cover with hot tap water for 10 min.

a hot bath works wonders to remove starches and reveal a creamy, smooth center

3. Meanwhile, coat a heavy duty rimmed baking sheet with 4 Tbsp. oil.
Sprinkle evenly with 3/4 tsp. salt and 1/4 tsp. ground pepper (suggested amount.)
 Set aside.

4. Drain potatoes and blot dry with cloth or paper towels. Spread out onto paper towels
or kitchen towel and thoroughly blot dry.
5. Wipe out empty bowl, return potatoes to bowl and toss with remaining 1 Tbsp. oil.

and add a little salt and pepper to taste so both sides are coated

6. Arrange potatoes in single layer on prepared baking sheet. Cover tightly with
foil and bake 5 minutes.

7. Remove foil and continue to bake until bottoms of potatoes are spotty golden
brown, 15-20 min, rotating baking sheet after 10 min.
8. With spatula or tongs, loosen potatoes from pan, then flip each wedge, keeping
potatoes in single layer.
9. Continue baking until fries are golden and crisp, 5-15 min. longer, rotating pan
as needed if fries are browning unevenly.

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These fries taste great sprinkled with malt vinegar, and a dash of salt and pepper. Your taste buds will be tricked into thinking they ate something deep fried but in fact are low in fat. 

(P.S.If you notice the logo "Remadesimpleblog" on these photos, that's because they came from Kristina's DIY blog where she posts mostly crafts and decorating, but sometimes posts recipes too.)You can visit her here:  


Kate said...

This is my favorite way to make oven fries! Honestly, I think I prefer them to deep-fried fries. Sooo good.

Kristina @ ReMadeSimple said...

Kate I agree! I was so shocked when I tasted them and how crunchy and flaky they were and soft in the center too. I'm never going back to fried potatoes.

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