Oven Fries
serves 5
Believe it or not, the spices in these oven fries will make you temporarily forget about deep-fried potatoes. Be sure to set the pan on the lowest rack of the oven so that the fries don't stick to the pan.
Read more about this recipe at the Washington Post.
4 large russet potatoes (about 2 pounds), scrubbed
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon ground white pepper
1/4 teaspoon ground allspice
1 teaspoon crushed hot pepper flakes
1 tablespoon vegetable oil
prep: 15 minutes
total: 1 hour 15 minutes
large bowl
resealable plastic bag
paper towels
nonstick rimmed baking sheet
aluminum foil
1. Have ready a large bowl with ice water. Cut the potatoes in half lengthwise, then into 1/2-inch strips. Under cool running water, rinse the potatoes to remove starch, then place them in the ice-water bath. Let sit for 30 minutes to thoroughly chill the potatoes; if making ahead, cover and refrigerate. Meanwhile, combine the remaining ingredients in a resealable plastic bag.
2. Place an oven rack on the lowest position and preheat the oven to 475F. Remove potatoes from the ice-water bath and pat them dry with paper towels. Place the potatoes in the bag with the spices and oil and shake to coat evenly. Spread the potatoes in a single layer on a nonstick rimmed baking sheet.
3. Cover the sheet with aluminum foil and bake for 15 minutes. Remove the foil and continue baking, turning the fries occasionally until golden brown, 15 to 20 minutes more. Serve hot.
