Thursday, August 07, 2008

Incredible Oven Fries

Very Crispy Oven Fries, originally uploaded by razzieswirl.

I've always been slightly suspect of "oven fries". Most potatoes I've roasted in the oven turn out only slightly crispy, and although I love oven roasted potatoes I'd never rely on the oven to make the perfectly crispy fry. Yet, I've always yearned for a good oven fry, mostly because they're obviously much healthier than deep fried potatoes. These oven fries are super crispy on the outside. They almost have a crunch much like a potato chip, and are hot and soft on the inside. It's the perfect combination of crispy fry and oven roasted potato. You don't loose the hot soft potato essence yet the outside has a palatable crunch.

While the sun is still shining, and the weather is still hot, roast up a batch of these with a juicy barbecued burger and a tall glass of sun tea and simply sit and enjoy the lingering summer evenings.

Recipe Courtesy of Tyler Florence:

2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.

1. While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl.
2. Dump the potatoes out onto a baking sheet, spreading to a single layer.
3. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.
4. Toss the fries in a big bowl with the parsley and cheese.


Tara said...

These look YUMMY! I may just have to squeeze them into a last minute summer BBQ!