Sunday, November 20, 2011

Oven Fries

Somehow I managed to turn a meal of burger and fries (with some healthy Brussels sprouts at least!) into an evening long production. It might've had something to do with deciding to make the buns, two sides, some special mayo, and a more complex than usual burger. I turned over the cooking on the fries to the boy and he may've cheated on the method just a bit by microwaving the potato instead of parboiling them. They were still crispy outside and fluffy inside though, so I think he can be forgiven. Don't line the baking sheet with parchment paper as that will keep the fries from getting as crispy!

Oven Fries (from All About Roasting)

2 large russet potatoes, about 1 3/4 lbs, scrubbed
kosher salt
2 tbsp extra-virgin olive oil

1. Preheat oven to 450F. Fill a large pot with cold water.
2. Peel the potatoes and cut them lengthwise into 1/2" thick by 1/2" wide sticks. Drop into pot of water.
3. Drain and rinse the potatoes to remove the excess starch and return them to the pot with enough cold water to cover by 2 inches. Add 1 tsp salt to the water. Partially cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until they show signs of tenderness, not more than 3 minutes.
4. Drain potatoes and spread on clean dish towels to dry.
5. Slide a heavy-duty rimmed baking sheet into the oven to heat it.
6. Transfer potatoes to a platter, add oil, and toss.
7. Remove heated baking sheet from oven and transfer potatoes to sheet, leaving 1/2" between them. Return to oven and roast, turning fries with tongs and rotating once after 15 minutes and then after another 10 minutes until fries are crisp, about 30 minutes.

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