Oven Fries

Are you concerned about eating too many carbohydrates?  If so, you should probably just skip this one.  But if you're concerned about soggy limp oven fries, read on!  There are three secrets to making crispy oven fries that every carb-lover should know.  And of course, some steps that aren't too secret.  First not-so-secret-step?  Scrub your potatoes really well.  Dirty potatoes are gross.

First secret: soak your wedges in salt water.  The salt pulls out some of the moisture from the potatoes.  Trust me, don't try to hurry this along, and don't skip that step.  I soak them about an hour.  This definitely isn't a side dish that you can throw together at the last minute.  

   
Second secret:  dry the wedges.  Like, with a towel.  You want to get as much moisture off the fries as possible.  Why?  Because if you don't, you end up steaming your potatoes.  That's why they're a soggy mess.  You don't want to serve your family a soggy mess.  So dry your potato wedges really well with a towel. 

Not so secret?  These need a bit of oil and salt.  I use either olive oil or canola oil, and our family likes season salt.  I dry out the bowl I used to soak the wedges, put the dry-ish wedges back into the bowl, pour in a bit of oil and salt somewhat liberally.  Sorry to sound like 'a pinch of this' and 'until it looks right' but generally I just drizzle and shake.  I'd estimate I use about a quarter cup of oil and perhaps 2-3 teaspoons of season salt.  

Use two spoons and toss the potatoes over and over until there is oil and salt on all of them.  They don't need a lot of oil--not at all.  Just a bit.  If you wanted greasy fries, you'd go to a drive thru.  (Though, ok, greasy fries are sometimes good and they're certainly faster than making them on your own.)

Last secret:  don't let your potatoes overlap when you put them on the pan.  I use two pans, and I line each pan with nonstick foil.  It might take a few minutes to arrange the wedges, but it's worth it.  You want all the sides of each wedge to get crispy, not stuck together.  When they're too crowded, they tend to steam instead of get crispy.  You don't want soggy oven fries.  You don't.

Throw these babies into a hot oven.  After about 20 minutes, flip them all over and let them cook until they are good and browned--another 15 to 20 minutes.

YUM-MA.  Crispy, and a little salty, and not soggy at all.  Perfect with ketchup, perfect with grilled burgers.  Go for the carbs, friends.  Seriously.  This stuff is mood food.  For real!  If you don't believe me, refer to this MIT study.  You'll be happy after you eat them.  Your family will be happy.  They will praise you and thank you.  

Or at least they'll clean their plates.  Potatoes ARE a vegetable, right?

Oven Fries
Serves about 6 who love oven fries

10 potatoes, scrubbed
1/4 cup (or so) olive or canola oil
2-3 tsp (or so) season salt

Scrub your potatoes well and cut them into wedges.  I generally cut my potato in half length-wise, and then cut each half into 4-6 wedges.  Fill a large bowl or pot with salted water, and soak the potatoes for about an hour.  Turn your oven to 450 degrees.  Drain the potatoes, and place on a towel.  Dry the large bowl or pot, and dry the potatoes as much as you can with the towel.  Put the wedges back into the bowl and toss with oil and salt.  Line two baking pans with foil, and arrange the wedges evenly onto the pan so the wedges do not overlap.  Bake for about 20 minutes, then flip all of the wedges over.  Bake another 15-20 minutes, or until the fries are browned and crispy.  Remove from the oven, and allow to cool enough so you don't burn your fingers.  Enjoy!