Oven-Roasted Steak Fries | Recipes
A simple recipe for French fries at home.
I'm just going to go ahead and start with this: Nobody has time for soggy french fries. The very best part is biting in to that crunchy exterior and making your way into a pilowy-soft, creamy center. It's the contrast (and well, the fact that they're potatoes) that makes them completely irresistible.
Getting a crispy french fry isn't necessarily hard to come by, however, it can prove difficult to create a crunchy exterior without the process of frying and the right kinda know-how. And this, my friends, is where roasting comes in. When roasting, you're cooking at a high temperature and allowing air to circulate all around the item at hand. This, in combination with oil, allows for us to develop a browned and crunchy exterior. The oil you chose is important, as different oils have different smoke-points. For this recipe in particular, we are cooking at a fairly high temperature, so choosing an oil with a higher smoke-point is essential to developing a golden-brown crust, rather than a (wamp, wamp, wamp) blackened one.
Another easy trick we'll put to good use for this recipe is to turn the fries half-way through the cooking process. this allows for the wedges to cook evenly on both sides. I recommend using either parchment paper or nonstick aluminum foil to make for quick-flipping. And folks, that's really all there is to it. Get ready to make some seriously crunchy, seriously delicious French fries at home.
Ingredients;
4 small Russet potatoes, scrubbed and dried
2 tablespoons canola oil
1 1/2 teaspoons Kosher salt
3/4 teaspoon black pepper
Method:
Preheat the oven to 425° and have ready one very large or two rimmed sheet pans lined with either nonstick aluminum foil or parchment paper.
Quarter the potatoes lengthwise. Cut each quarter into thirds. Transfer the potatoes to the sheet pan, drizzle with canola oil and sprinkle with salt and pepper. Toss until evenly coated. Transfer half of the potatoes to a second sheet pan to prevent overcrowding, if necessary. The potatoes will not properly roast/brown if there is not space between them.
Place in the oven and bake 18 minutes. Remove from the oven and carefully turn wedges over, using tongs or a fork if necessary to keep from burning your fingers. If the potatoes stick to the foil, allow them to sit for 1-2 minutes, and then turn. Return to the oven and bake for an additional 16-18 minutes, or until the potatoes are golden-brown and crisp. Serve and enjoy.
Would pair well with:
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