Do you ever attempt making something over and over again and every single time they are a flop? Yeah, well that was the case for me with oven fries until I learned the secret to success. Want to know the secret, all you need is a little time on your side. You see the key to perfect oven fries is soaking your spuds prior to baking them. This pulls out some of the starch which reduces the water in them leading to less steaming in the oven. Once you have done this, you have a delicious side dish that has a lot less fat, but tastes very similar to the deep fried favorite. French fries are definitely a weakness for me so I love being able to make a healthier version at home. I have made them countless times now that I know what I am doing. The recipe below yields a french fry that is golden and crispy on the outside, but still fluffy in the middle. They have certainly become a new favorite in our household!
Perfect Oven Fries
4 russet potatoes peeled or not (more if you have a crowd)
bowl of water
salt or your other favorite seasoning
What you’ll do:
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper & set aside. Cut each potato in half lengthwise, halve again, and slice each quarter into ¼-inch-thick strips. Try to make even cuts so that you prevent uneven cooking. Soak in cold water for 30 minutes, then dry thoroughly with paper towels.
Toss with olive oil, and then spread on the prepared baking sheet. Sprinkle with your favorite seasoning (I used season salt for ours). Don’t overcrowd the fries, or it will be a steam bath in there. Bake on the bottom rack for 35 minutes. Flip once halfway through.
Source: Cooking Light