Unfortunately, I love french fries. They are definitely on the good side, especially when they are still piping hot out of the fryer served along some battered fish…. Oh, fish n’chips. I’m starting to digress… Anyways, I’ll eat french fries every now and then but they aren’t a good idea all the time. Baked fries are a good alternative except for the fact they are usually burnt, mushy, bland and an overall meh. I’m guessing that most people are not fans of them because of this.
I’ve come across a lot of recipes out there that call for so many different types of cooking techniques that would confuse even the most seasoned home cook. So, I tackled these by trying different types of potatoes, high heat, low heat, in between heat, soaking and not soaking in water – you name it, I did it.
What I found is a mix that is fool proof. You start with Yukon Golds or Idaho potato. Cut them in matchsticks and soak in water for at least 30 minutes but preferably over night. What this does is removes excess starch and allows them to get extra crispy. When you are done soaking them in water, drain and pat dry removing in extra moisture.
Toss with a small amount of olive oil. You don’t need to drench them in oil, thus defeating the purpose of baked fries. For a bit of extra seasoning, toss with some kosher salt, fresh rosemary and garlic and put in a 350F oven.
After 15 minutes, take out and move the fries around. Turn the oven up to 450 degrees. Once heated, put the potatoes back in the oven. After 10 minutes, take them out and move them around again. This is so you get them equally crisp on all sides. Start watching them at this point because every oven is different. It took my fries about 10 minutes to crisp and brown.
Crispy, Crunchy, Garlicky Baked Potato Fries
- 2 large Idaho potatoes
- 1 tablespoon olive oil
- 4 cloves of garlic, finely chopped
- 2 tablespoons chopped fresh rosemary
- kosher salt
- Cut the potatoes into batonets (fancy word for normal/thin french fry cuts) and cover with water for 30 minutes or up to overnight
- Drain and pat off any excess moisture.
- Place in a 350F oven for 15 minutes. Take out and move around. Turn the oven up to 450F and put the potatoes back in. After 10 minutes, remove and toss around. Put back in the oven for roughly 10 minutes. Just pay attention.