Tuesday, August 6, 2013

Oven Roasted Fries

Thick-cut oven-roasted fries are exquisite - beautiful, thick, crispy, tender - a fusion of culinary expertise.

Okay, maybe not all that glam. But to me, fries wedges - especially well-cooked ones, are like, potato prince.

The trick to these awesomely amazing looking and tasting wedges is blasting the oven to 500F so that it basically flash bakes itself in a thick bed of olive oil. You want to have a super high temperature in order to let the skin crisp yet potato meat tender.

Keep the skin on your russet potatoes for texture and flavor, and cut to even wedge sizes (about 1/2 to 1/3 inch). Olive oil, sea salt and basil are a must for these hunky chunks, especially because potatoes soak up the juices quite nicely as they bake in the oven.

Bake for at least an hour, checking on it to make sure it hasn't caught on fire. On the half-way mark, turn it once to bake evenly.

The result? A deliciously crisp that is crispy on the outside, tender and marinated (through the sea salt and basil concoction) on the inside. Now that's what I call true beauty.

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