Crispy Oven Fries

I am trying to eat healthy. This blog does not help. Neither does living with someone who loves (and encourages my cooking). Another fact not helping in the healthy-eating movement is things like these fries, and cravings, and foodgawker, and my lack-of will power.

BUT – on a good note, these are at least ‘healthier’ fries (served with ‘healthier’ buffalo chicken). “Healthier than what?” you may ask – well healthier than what you would get at a restaurant of course! Now, I am not saying by any stretch of the imagination that this is good for you, but its not really that bad for you. A meal like this once in a while partnered with a regularly scheduled healthy diet and some activity equals a well balanced and happy life (I’m working on that moving more part – thanks to those around me for helping me by yelling at me to motivate me)!!

Crispy Oven Fries

  • approx. 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
  • 5 T vegetable, canola or light olive oil, divided
  • 1 tsp. kosher salt, plus more to taste
  • 1/2 tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475˚ F.  Place the potato wedges in a large mixing bowl.  Cover with hot water; soak for 10-30 minutes.  Put about 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush or fingers can help with this).  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the  bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 5-10 minutes.  Rotate the pan as needed to ensure even browning.

*NOTE – at some point in this process my smoke alarm always goes off from the high heat and oil – no worries, that just means its working the way it should

When the fries are finished baking, transfer them to a paper-towel lined serving dish to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

This goes amazing with Buffalo Chicken Tenders (and the combination of these fries with the amazing chicken tenders earned me not only my normal thank you & an extra compliment, but a kiss as well – so you know its got to be good.)


One Year Ago – 2010 Pack the Pantry @ DDF!

And I leave you with this, Today’s Question of the Day… What was the last thing you made that earned you extra praise/appreciation?


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