Ingredients: |
Ingredients: 2 large or 3 medium russet potatoes (about 24 oz. total) peeled and cut lengthwise into even sized wedges
5 tablespoons canola, vegetable, or peanut oil, divided
3/4 teaspoon kosher salt, and more to taste
1/4 teaspoon freshly ground pepper, and more to taste
Tony Chachere's seasoning, if desired
|
Directions: |
Directions:Preheat the oven to 475. Place the potato wedges in a large mixing bowl, and cover with hot water. Soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet to evenly coat the pan with oil. Using a pastry brush can also help. Sprinkle the pan evenly with the salt, pepper, and Tony's. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels and pat dry with additional towels. Wipe out the now empty bowl so it is completely dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon oil.
Arrange the potato wedges on the prepared baking sheet in a single layer. Cover the pan tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Flip over each potato wedge, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-15 minutes.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. |
This recipe for Baked Fries is from