Like most everybody, I love French fries and if I’m at a restaurant that makes good ones, I’ll certainly order them.  But at home, I don’t have a deep fat fryer and wouldn’t really want to go through the effort of doing them in a pot.  So our French fries are done in the oven using olive oil.  It’s not hard, you just have to take your time.  First, buy the longest Russet potatoes you can find, cut them into fries about the diameter of your little finger and let them soak in cold water for an hour.  Take them out, dry them well and toss into a plastic bag with olive oil and shake until they’re all well coated.  Then, spread them out on a baking sheet one by one so they’re not touching.  When you get done, it should look something like the photo at the right.  Yes, it does take time, but it is the only way to give each one the space it needs to get crispy golden.  Put them in an oven that’s been preheated to 450 and let cook for 20 minutes.  Take them out and turn each one over–yes it takes time–and then put back in oven for another 20 minutes.  (We have convection, if you don’t it will take maybe 5 minutes a side longer.) When they come out, sprinkle with Kosher salt and then toss on paper towels for a moment and then serve hot and crunchy.  I have ketchup on the side, but of course that is up to you.  Hope you like them.

 

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