Ingredients
Method
- To Prep: Scrub the potatoes (I don’t peel mine), cut them lengthwise into sticks about ½ inch thick (mine are probably a little skinnier than that). This size works best for oven-baked fries that are pillowy inside and crisp on the outside.
- Blanch fries for 3 minutes in boiling water. Move immediately to an ice bath and chill for 3 minutes. Drain as much water from the fries as possible, then transfer to a towel-lined pan to dry.
- Freeze. Fries pack best in freezer bags. No need to flash freeze fries.(they thaw before baking) I pack mine into quart size bags. It’s the perfect size for my family and fills up one large cookie sheet.
- Bake: THAW fries before baking; I just stick mine on my counter for a bit and then move to my fridge. When ready to bake, if they are still a little icy, it’s ok! As long as they can be separated.
- Preheat your oven to 425°F and line a cookie sheet with parchment paper… spread or spray a thin layer of olive oil on the baking pan. Spread the fries on the pan in a SINGLE layer, and use a paper towel to pat dry. Drizzle more olive oil over the fries (a couple of Tablespoons for a quart bag of fries, just eyeball it) and gently toss them to coat. Sprinkle generously with salt, then bake for about 45 minutes, or until golden brown.
- Add any spices or seasonings.
Notes
Russet potatoes are the best choice for fries, although all-purpose varieties will work too.I used Yukon gold for this post. Waxy potatoes are not recommended.
I topped mine with chopped rosemary… next time I’m gonna try rosemary, garlic and Parmesan when they come out of the oven! Yum! We also love a good curry fry.