Fries should be fried, I'm just going to come right out and say it.
Sometimes we don't want to fuss with an intimidating pot of oil and a thermometer. And the thick smell of oil that hangs in the air after frying.
In most cases, it seems as though fries cooked in the oven end up soggy. This method of preparing fries delivers a crispy fry on the outside with a steamy mashed-potato like center. Mmmmmmmm, goooood. You can throw these together with ease and all the ingredients are things that you most likely have in your pantry, at the ready. Enjoy!
2 1/2 pounds baking potatoes
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons white sugar (trust, you won't know it's there and it'll help crisp the fries up)
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
Preheat oven to 425 degrees. Coat a baking sheet (don't use foil, it'll be a hassle when you are trying to flip the fries) THOROUGHLY with cooking spray or you can use your hands to rub vegetable oil over its surface.
Scrub potatoes well and cut into 1/4-1/2 inch thick fries. Here's how:
Using a sharp knife, cut a thin amount of potato off on all four sides, so it resembles a brick...
with rounded ends. :)
Slice 1/4-1/2 inch slices down the length of your potato brick.
Now slice each flat piece into 1/4-1/2 in strips (feel free to clip off any undesirable black spots as well). Voila, uncooked fries!
In a large mixing bowl, thoroughly toss uncooked fries, vegetable oil, white sugar, salt, and cayenne pepper.
Spread on baking sheet (see the tinfoil? brain fart. don't be like me) in a single layer. Try your best not to have the fries piled on top of each other. This will result in soggy fries.
Bake for 30-35 minutes in 425 degree oven. Halfway through baking take a spatula and flip fries over to brown and crisp up evenly.
Remove from oven and allow to cool for a few minutes before serving.
I found that the fries were perfectly seasoned, but feel free to season with more salt if you prefer. Be careful though, you'll most likely be dipping them in sauces that will add salt and flavor.
Kara and I always make barbecue fry sauce when my dad makes his special fries (that are actually fried). It's taken us hours to perfect this sauce....and I will be as bold to say that we invented it. Drumroll---------------------->
Barbecue Fry Sauce:
1/2 cup (give or take) Mayo, heaping (Best Foods or Hellmanns)
1/4 cup (give or take) barbecue sauce
In a small bowl, mix mayo and barbecue sauce vigorously until combined and smooth. Taste and adjust. Adding more barbecue sauce or Mayo depending on your taste. Serve immediately or cover and refrigerate.
P.S. Wanna know what else I like to dip fries in? Shakes. You too?
images by Briana....and one by Randy. :)