Baked French Fries
I actually made these before I made the pie and stuffed shells. I just never got around to posting about my wonderful french fry making. I googled several recipes for baked french fries and put the results together. Honestly, I don’t remember where I got the recipes from, so there’s no definite source for this recipe. I experimented with baking them. Most of the recipes said to spray the cookie sheets. I did that for one tray. It just made the french fries A LOT darker on the bottom, but really no texture difference. Then all of the recipes said to cover the fries themselves in oil and seasonings before placing on the cookie sheets. Now, I wasn’t sure if the oil was there to help the french fries bake or if it was to keep the salt on, so I did two batches. Personally, I think dipping in the oil makes them a little more crispier.
Baked French Fries
1. Preheat oven to 400F.
2. Peel potatoes if desired. Place in boiling water for three minutes so they are easier to cut. Drain; let cool enough to handle. Cut using either a french fry cutter (which I did) or make even chunks with a knife. Once cut, place in a bowl of cold water to help remove more starch.
3. Put some oil into a bowl large enough to dip french fries. Roll each french fry into the oil; sprinkle with desired seasonings.
4. Place fries onto an ungreased cookie sheet(s). Bake for 15-20 minutes. If you care about presentation, flip fries over throughout the cooking time to ensure browning on all sides. Serve with your favorite dipping sauce.
I’m trying to think of ways to get more people to comment. I saw this idea on a blog, so I’m going to try it out for now. What I do is ask a question each time I blog. Sounds simple, no? Here goes:
What do you like to use as dip for your French fries?
I like to use ranch dressing and ketchup (not at the same time though). However, when I’m at Wendy’s, I so use a Frosty as a dip.