Anyone who claims to not like fries at all, I’m convinced, is lying. However, I am not a fry girl through and through. You know the saying with pizza…even when it’s not good, it’s still pretty good? Well, I think that saying is entirely inapplicable to fries. Done well, I’m done. They’re so, so good. Done poorly, or even mediocre, they’re not even tempting to me.
One thing that all fries have in common though, the “hold me back” variety and the “I can sit here til they’re cold” variety, is that they don’t score too high on the health-o-meter. Not fair, I know. I have always liked the idea of baked fries…potatoes on their own aren’t so unhealthy (they’re surprisingly high in potassium!)…but in execution, they always just taste like roasted potatoes to me. Good, but not the same.
I had stumbled across a few recipes online that called for soaking your fries before baking them and was intrigued by the idea. It makes perfect sense…rinse away some of the starch and you’re bound to end up with a crisper end product. Finally, I decided to give it a go when I had a little extra time to make dinner, and boy, I will never skip the soak again. These fries are incredible! And lucky you, they couldn’t be easier…
The Best Baked French Fries
2 large russet potatoes
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon dried rosemary, optional
water and large bowl for soaking
- Bring about a quart of water to a light boil and remove from heat. Even the hottest tap water you can get from your faucet will work here.
- If boiling water, begin slicing potatoes while waiting for it to boil. Cut potatoes lengthwise into very thin slices, about 1/4 inch a piece and place into a large bowl.
- Pour hot water over potatoes and allow to soak for about 20 minutes.
- While potatoes are soaking, preheat oven to 425 degrees
- Remove potatoes from water and use a dish towel to thoroughly dry them
- Place potatoes on a large sheet pan and toss to coat with oil, salt, and desired seasoning
- Bake for 10-15 minutes and then flip the fries, they should be golden brown on the bottom
- Continue baking for another 10-15 minutes until browned all over and tender
- Remove from oven and lightly sprinkle to kosher salt to taste
- Serve warm (I ate mine with garlic aioli!)