Oven Baked French Fries

I love French fries, and I love that 99% of restaurants include them as a side with their meals.  No, Mexican or Italian cuisine should not include French fries, but hey, if an establishment decides to offer them, I won’t say anything if you won’t. Nothing takes a restaurant down a notch in mind than if they serve potato chips with their sandwiches instead of French fries.  No, no. That is a deal breaker.

Now, whether you know it or not, there is a French fry hierarchy in place that we all need to remember.  On the bottom of this ranking are soggy, limp, and thick French fries.  On the top: skinny, crispy, and salty.  In my opinion, the best French fries are super skinny, deep fried, crunchy, and salty.  I unashamedly admit that McDonald’s is among my top favorites.  But, going to McDonald’s whenever I want a French fry is just not pragmatic.  So, I needed an easy method to make them at home.

Often when you bake fries in the oven, they turn out like roasted potatoes.  Let’s face it, roasted potatoes are not French fries.  However, this method from Cook’s Illustrated (love them) is the best way I have found to make crispy fries in the oven.  These fries are crispy, soft, and perfect.  I enjoyed these fries with some fry sauce and was a happy camper

Also, for you fellow Texan French fry lovers, my new favorite French fry is in Austin at Hyde Park Grill.  I may just order a big plate of fries for my meal when I go there.

OVEN BAKED FRIES

Fries Adapted from Cook’s Illustrated

INGREDIENTS

For the French Fries:
2 russet potatoes
2-3 tablespoons canola oil
1/2 teaspoon kosher salt

For the Fry Sauce
1/4 cup ketchup
1/4 cup mayonnaise
Pinch of salt
Hot sauce, to taste

DIRECTIONS

For the French Fries:

Preheat oven to 475°F.  Prepare a pizza stone or heavy duty baking sheet.  Grease the bottom of the baking sheet.

Slice potatoes according to your thickness preference (on average, aim for 1/4 inch).  Place in a bowl and cover with hot tap water.  Let sit for at least 15-30 minutes.

Drain potatoes and rinse.  Dry with paper towel and transfer to baking sheet.  Mix with canola oil and spread in a single layer.  Season with kosher salt.  Cover pan with foil.  Bake for 5 minutes.  Remove foil and bake for an additional 14-18 minutes, rotating the baking sheet halfway through.  Remove from oven, and flip the potatoes.  Bake for an additional 3-4 minutes, until golden brown.

For the Fry Sauce


In a bowl mix together ketchup, mayonnaise, and salt.  Stir in hot sauce to taste.  Chill for at least 30 minutes.

Serves 3-4 as a side dish.