My husband LOVES when I make him homemade french fries with dinner. Frankly, I love it, too. What I don't love, however, is using a quart of oil every time we get a hankering for them. Deep frying is obviously not the healthiest option and my wallet would prefer that I not use a whole quart of oil for one meal.
But, boy oh boy, I sure do love that crispy on the outside, soft on the inside you get from deep frying. No other method seems to measure up...until now. I actually found this recipe when my husband made the request for fries, but I didn't have enough oil to make it happen. I'm so happy I didn't!
I've never been able to make fries in the oven that are this good. Apparently, it's all in the technique. A little soaking, a little foil, and rotate, rotate, rotate. Read on for the details. Your belly will thank you later.
- 3 large potatoes, peeled and cut lengthwise into ½ inch fries or wedges (My potatoes were on the small side so I used 5. You can leave the skin on, it's just a matter of preference.)
- 5 tbsp vegetable, canola or peanut oil, split
- ¾ tsp salt (Kosher salt is best, but I used sea salt because I was out of kosher)
- ¼ tsp black pepper
- Source: Annie's Eats