- Any potatoes you have
- olive oil
- salt, pepper, parsley, rosemary, anything else you could possibly want
Peel the potatoes (you really probably don't have to, but we did) and cut them into wedges - about 10 per russet or sweet potato, though you can go more or less depending on the size. Submerge all of the slices in a bowl of water - that's right, water - and let them sit for 30 minutes. Preheat the oven for 475.
Done that? Fish the wedges out and pat them dry between two sheets of paper towels. Put them in a bowl and drizzle with olive oil. Add seasonings (be generous) and toss to mix (yes, you can use your hands). Spread the potatoes recklessly across a baking sheet and cover in foil. Put them in the oven and bake for about five minutes. Pull off the foil and let them go another 10 to 15. Take them out and flip them over. Back in for another 10-15 minutes.
If they look brown enough for you at this point (will probably depend on your potatoes / your oven) then take them out. Otherwise...
...you COULD leave them in for longer and hope they brown up, but I turned on the broiler for about two minutes. Check them OFTEN because they WILL BURN if you do this for too long. Makes them really crisp really fast. When they're just right, pull them out and serve. Caution everyone that they will be too hot to eat, and then burn your mouth trying to eat them anyway.
Thoughts: We've tried a couple oven fry recipes, and this is the most successful so far.
Disaster Index: 1/10
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