I am in love with these fries and in love with Cooks Illustrated for their never ending awesome cooking tips. This recipe was adapted from their January 2004 Ultimate Oven Fries. They recommend two steps that really make a difference: one is to soak the fries in hot tap water for 10 minutes to help remove some of the starch. The second is to cover the fries with foil during the first 5 minutes of cook time so they can steam. The result is perfect, delicious french fries without the hassle of hot frying oil.
The seasonings below are my preferred mix but this can easily be adapted to your taste. You can simply just season with sea salt and pepper or a little garlic powder or rosemary. Also, I don’t bother with peeling the potatoes…I cook ’em up with the skins on.
RECIPE: Perfect Oven-Baked Spicy Garlic Fries
Adapted from Cooks Illustrated Jan. 2004 Ultimate Oven Fries Recipe
3 potatoes (russet or yukon gold), washed and cut lengthwise into even-sized slices (I prefer about 1/4″)
- 5 tablespoons vegetable oil or peanut oil
- 1/4 teasooon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder