The elusive perfectly crisp baked fry.
Preheat oven to 475ºF and adjust a rack on the second slot from the bottom. Line a baking sheet with parchment paper, drizzle with 2 tablespoons of oil and a pinch of salt and pepper.
In a medium bowl, cover potato slices with hot water and let soak for 10 minutes. Drain potatoes and pat dry.
Toss potatoes with remaining tablespoon of olive oil, rosemary, cayenne, smoked paprika, cumin and additional pinch of salt and pepper. Spread out into an even single layer on the baking sheet and cover with foil.
Bake for 5 minutes and then remove foil. Bake for another 10 minutes then rotate the pan. Bake for another 5 minutes then remove pan from oven, flip each fry individually and bake for 5 more minutes. Remove from oven, sprinkle with more salt and pepper to taste and garnish with additional rosemary.
Enjoy immediately.
Method slightly adapted from America’s Test Kitchen, via Cookie and Kate.
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I have shared this with 3 other people after I tired it the first time. They have all thanked me multiple times. I have made this at least half a dozen times and they always comes out perfectly crunchy on the outside and soft on the inside.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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