Homemade French Fries

Have you ever had the urge for some great french fries, but didn’t want to get the fast food kind, or were too afraid to deal with hot oil?  Most people have either been there, or done that.  So I was instantly content when I came upon this French fry recipe from the America’s Test Kitchen Family Cookbook (also my favorite cookbook thus far – by the way).  These French fries not only don’t deal with hot oil, but they’re also perfect in every way.  They are not too greasy, soggy, mushy, crunchy, or dry.  With perfection in easy reach; I decided to try the recipe – and I was astounded.  It. was. perfect.  The technique to perfection was the 10 minute soak prior to baking – who knew?  Try the recipe yourself if you don’t believe me – it’s worth it. 

xoxo

*Recipe taken from the America’s Test Kitchen Family Cookbook

Ingredients:

  • 3 large russet potatoes each potato cut lengthwise into 10 to 12 evenly sized wedges (about 8 ounces each)
  • 5 tablespoons vegetable oil
  • Kosher salt and pepper

Directions:

  1. Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
  2. Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
  3. Meanwhile, coat 18 by 12 inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
  4. Drain potatoes.
  5. Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
  6. Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
  7. Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
  8. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
  9. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
  10. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
  11. Transfer fries to a second baking sheet lined with paper towels to drain.
  12. Season with additional salt and pepper to taste and serve.
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12 thoughts on “Homemade French Fries

  1. I have actually made these. You explained the taste so well. They were delicious. I was surprised how easy and good they were. I guess I will be making them again soon. Love your blog.

  2. I am not much of a french fry man, but these look better than what i see out @ fast food places. I actually want to eat these. Thanks for the tip. Doesn’t seem difficult @ all.

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