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Potatoes, Crispy Oven Fries
Nb persons: 4
Yield: one potatoe each
Preparation time:
Total time:
Source: Cooks Illustrated.com 8/2009
| 4 | russet potatoes, (6 to 8 ounces each), peeled and cut into 1/2-inch-thick fries |
| 6 tablespoons | vegetable oil |
| 1 tablespoon | cornstarch |
| 1 teaspoon | salt |
1. MICROWAVE POTATOES Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.
2. HEAT OIL Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
3. BAKES POTATOES Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.
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