Want Fries with That?

After my birthday dinner, I chastised Phineas for not making enough oven fries to go with his Oktoberfest menu of sausages and fixings. He protested that he had made a whole 5lb bag. "Impossible!" I told him.

It was not until I was hanging out with Magenta and Dr Kiang that I learned the real truth. Apparently, the potato wedges were a (silent) big hit and all five pounds were gobbled up. I guess I hadn't thought about how much time and how many batches it has taken for me and Phin to really perfect our method of getting oven fries that are crispy and delicious. So, since M and Dr K demanded that I reveal "the secret", here it is.

Crispy Oven Fries "Secret" Method

1. Place a large baking sheet in the (cold) oven and heat the oven to 400 or so degrees - you want it hot!
2. Prep potatoes: Cut up your spuds (Phin likes wedges best because then you can get them browned on the 2 cut sides)
3. Dress spuds: Toss with oil (I use canola), generous amt of salt and whatever herbs/seasonings you want (garlic, rosemary, pepper, paprika, etc).
   
4. When the oven is heated, take the scorching hot pan out of the oven and give it a quick spray with Pam or other cooking spray. Arrange potato wedges with one cut side down (they should sizzle a little when they hit the pan).
   
5. Bake for 20 min until browned on one side. Flip to other cut side. Bake for additional 15 minutes or until nicely browned on both side.
   

Really, it is the high heat and the heated pan that enables the potatoes to brown nicely. The oil and then cooking spray ensures that they don't stick. I don't measure anything and neither does Phin. So, use your judgment and also tinker with time and temperature so that the recipe works for your oven. Happy French Fry Friday!