This recipe for fries was posted on www.foodgawker.com as an all-time favorite. It comes from www.pixelatedcrumb.com, which is a nice food site. Mmmm…I also happened to notice a recipe for pumpkin cinnamon roll pancakes, so I’ll be trying that one soon too!
I have been making oven-baked fries for a long time, so I was eager to try a new recipe that was a little different from what I normally do (peel and cut the potatoes, toss them with olive oil, salt, and pepper, and bake them in the oven at 450 for 25-30 minutes). Actually, I think it was the picture of the fries on the website that cinched it for me: they looked irresistibly good!
Oven Baked Garlic Fries (adapted from Cooks Illustrated and Skinny Taste)
3 potatoes (russet or yukon gold), washed and dried
5 Tbsp vegetable oil
3 cloves garlic, minced
3/4 tsp salt
1/4 tsp pepper
1/2 Tbsp dried rosemary
1/2 Tbsp dried thyme
1/2 Tbsp dried oregano
1 tsp smoked paprika
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp ground cumin
1/2 Tbsp fresh parsley
1/2 Tbsp fresh rosemary
Place the oven rack at the lowest position and heat the oven to 475 degrees.
Heat the 3 cloves of garlic and 1 tablespoon oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut each potato lengthwise into 1/4 inch slices and then cut each slice into 1/4 inch fries (if using a mandolin slicer, attach french fry blade and set thickness to 1/4 inch). In a large bowl, cover potato slices with hot tap water and soak for 10 minutes.
Meanwhile, coat a 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoon oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Use a heavy-duty baking sheet to prevent warping in the hot oven.
Drain the potatoes and then dry them by spreading them out on a triple layer of paper towels. Use additional paper towels to pat them dry. Rinse and wipe out the now-empty bowl, return the potatoes to the bowl and toss with the seasonings and the 1 tablespoon oil used to heat garlic earlier. Arrange the potatoes in single layer on the prepared baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes start to turn golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes for even browning.
Scrape the pan with a spatula and tongs to loosen potatoes from the pan, then turn the fries over, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer the fries to a second baking sheet lined with paper towels to drain. Toss with garlic, finely chopped parsley and rosemary. Season with additional salt and pepper to taste and serve with light aioli dip (recipe found on website).
Number of servings: 4
I will readily admit that this was only the second time I have ever soaked potatoes before baking them in the oven. The soaking isn’t necessarily a bad thing, but it sure uses up a lot of paper towels! Tossing the potatoes with the oil that the garlic was cooked in certainly gives them a good flavor (I LOVE garlic). The seasonings are great, although I did go a little light on the chili powder because I did not want the fries to be too spicy for my kiddos. And, they were very much enjoyed by everyone at dinner tonight.
The long and short: my kids (and husband) are not picky eaters. They love fries any way they can get ’em. Although this recipe resulted in some very tasty fries, all of the extra steps took quite a bit of time. I think I’ll stick to my low-maintenance version in the future – or buy a mandoline slicer!
Until next time,