Thursday, July 22, 2010

The PERFECT Roast Potato Fries

Have you ever purchased store-bought, frozen French fries, steak fries, or home fries?  Most of the time when you make them they either do not turn a nice golden color, leaving them a soft mush, or they turn out so crispy they are more like chips than fries.

Some time ago, I found a recipe that claimed to be no-fail roasted steak fries.  Well, when you say no-fail to me, those will be the first recipes I try.  I can not remember where I learned of this technique, but it is simple and it is no-fail.  Remember the technique is key!

PERFECT Roast Potato Fries

4 medium potatoes
Olive oil
1 tablespoon fresh rosemary; chopped
Kosher salt

1.  Preheat oven to 500 degrees.  Place rack in lower third of the oven.

2.  Cut potatoes in half length-wise.  Cut the halves in half length-wise.  Then, with each quarter of the potato, cut it into three wedges length-wise.  With each potato you will yield 12 wedges.  You must cut them into 12 wedges.  This will give you the thickness you will need to cook evenly.

3.  Lay all wedges on baking sheet lined with foil.  Toss with olive oil to generously coat.  Sprinkle the rosemary over the top of the potato wedges.

4.  Roast for 20 minutes without opening oven.  The top side should start to turn golden.  After 20 minutes, remove sheet and flip the wedges over.  Place back in oven and continue to roast for another 20 minutes or until golden brown.

5.  When they come out of oven, sprinkle generously with kosher salt and toss.  Serve immediately.

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