"Perfect Oven Fries"

By RoketJSquerl

You see the key to perfect oven fries is soaking your spuds prior to baking them. This pulls out some of the starch which reduces the water in them leading to less steaming in the oven. Once you have done this, you have a delicious side dish that has a lot less fat, but tastes very similar to the deep fried favorite. French fries are definitely a weakness for me so I love being able to make a healthier version at home. I have made them countless times now that I know what I am doing. The recipe below yields a french fry that is golden and crispy on the outside, but still fluffy in the middle.

Ingredients

• 4 russet potatoes peeled or not (more if you have a crowd)
• bowl of water
• olive oil
• salt or your other favorite seasoning

Preparation

Step 1

Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper & set aside. Cut each potato in half lengthwise, halve again, and slice each quarter into ¼-inch-thick strips. Try to make even cuts so that you prevent uneven cooking. Soak in cold water for 30 minutes, then dry thoroughly with paper towels.

Toss with olive oil, and then spread on the prepared baking sheet. Sprinkle with your favorite seasoning (I used season salt for ours). Don't overcrowd the fries, or it will be a steam bath in there. Bake on the bottom rack for 35 minutes. Flip once halfway through.