Crispy Baked French FriesPosted: July 25, 2012
Does my girl have nice legs or what? Man, I love Wednesdays. I love that I have set aside this day to talk a little bit about my bunny. I realize I’m slightly obsessed with her, but if you got to sit on your couch and have that creature accompany you, you’d want to gab about it too.
As of yet, I have watched her unsuccessfully mount the couch twice. I know she can jump high enough, but she seems to be holding back, probably because she has no idea what’s up there. A few nights ago she tried to jump up practically onto Luke’s lap while we were watching a movie. Needless to say both parties were a little surprised.
Also, today I learned Izzy is completely down with the vacuum cleaner. I vacuumed the carpet while she was sitting on it, and she just calmly watched it, loud noise and all. But opening the dishwasher scares her. Rabbit brains are weird.
Human brains are easier. Just give them loads of carbs and they are happy. Or maybe that’s just me. Sit a plate of these bad boys down in front of me and I am a one happy clam. I mean, french fries minus all the greasy, oily business? Win.
Though I guess if I put a carrot in front of Izzy she’d be the same way I am toward a hot plate of baked fries. Maybe rabbit brains aren’t so tricky after all.
Crispy Baked French Fries
Adapted from Cookie & Kate
Makes about 2-6 servings, depending on how many potatoes you use
2-4 medium russet potatoes
1/4 cup plus 1 tsp canola or olive oil
sea salt and ground black pepper*
Adjust an oven rack to the lowest position and preheat oven to 475 degrees F. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, and then cut each quarter lengthwise into 2 to 3 wedges.
Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes (this releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors).
Cover a large, rimmed baking sheet with parchment paper and 1/4 cup oil, then sprinkle evenly with about 1/2 tsp salt and 1/4 tsp pepper. Drain the potatoes and pat them dry thoroughly with a kitchen towel or paper towels. Toss the potatoes with the remaining teaspoon of oil and mix evenly.
Arrange the fries in a single layer on the prepared baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.
Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge, keeping the potatoes in an even layer. Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly. Season with salt and pepper (or other spices of your choice) and serve hot.
*I like trying out different spices, like an Italian herb blend or curry powder. Feel free to experiment.