| 1 1/2 pound light russet potatoes (cut into french fries) |
| 3 tablespoons canola oil |
| pepper |
| salt (kosher or seasoned) |
| dried parmesan cheese |
Preheat oven to 475 and adjust oven
rack to approximately 5 inches below the top heating element. Soak
french fries in bowl of HOT tap water for 10 minutes. Drain water and
dry potatoes thoroughly with clean dish towels.
Spread 2 tablespoons of
oil over large cookie sheet (12 x 16 inches). Toss the french fries in
the remaining 1 tablespoon of oil and season with salt and pepper.
Spread potatoes onto the baking sheet making sure the fries are in a single layer and not on top of each other.
Bake for 10 minutes, then
turn and stir fries with spatula. Repeat. Then repeat every 5 minutes
until desired crispness is achieved. Total baking time should be between
25 and 35 minutes. Season fries with additional salt and dried parmesan
cheese. Serve immediately.
Adapted from here. Main changes were reduction in amount of oil and change in location of oven rack.
Adapted from here. Main changes were reduction in amount of oil and change in location of oven rack.
