Homemade French Fries
This recipe for homemade French fries will keep you coming back for more. Baked in the oven to a crispy, yet tender goodness, it’s easy to see why fries are so popular.
Equipment
- Knife or French fry cutter
- Large mixing bowl
- Roasting pan
- Serving platter
- Condiment dish
Ingredients
- 2 pounds potatoes Russet or Yukon Gold, soaked
- ¼ cup olive oil
- salt to taste
- pepper (optional)
Instructions
- Cut potatoes lengthwise into approximately ¼ inch sticks. You can peel the potatoes or leave them on, it’s up to your preference. To make the whole cutting process easier, use a French fry cutter.
- Soak cut potatoes in a large bowl in the refrigerator for 2-24 hours. The longer, the better.
- Remove potatoes from the refrigerator, drain the water and pat dry with a towel. Arrange the potatoes in a single layer in the pan. Sprinkle with oil and salt. Stir well or shake to coat.
- Bake at 425 for 50-55 minutes. Stir at 20 minutes and 40 minutes. If at 50 minutes the fries are still not as crispy as you want, stir and continue baking in 5-minute intervals. Keep a close eye on the oven to ensure the fries don’t burn.
- Allow to cool for 5 minutes or so. Serve on a platter or individual plates with condiments.
Notes
Variations and Substitutions:
- Use a little parsley to spice up the flavor profile.
- Sprinkle parmesan cheese on top for a richer mouthfeel.
- Give your fries a smokey flavor by topping with paprika.
- Bring out the garlic powder to lend a complexity to the fries.
- Add Lawry’s Seasoned Salt for a savory kick.