I got this great recipe for oven-baked fries from Brooklyn Supper, a beautiful blog about seasonal cooking. My husband said they tasted “like restaurant french fries.” I’d call that success!
I used Yukon Gold potatoes from my Sparrow Arc Farm Share.
Cut four or five large yellow potatoes into finger sized strips, leaving the skin on.
Carefully wash and scrub the cut potatoes under cold running water. Meanwhile, preheat the oven to 425 and place an empty cookie sheet inside to warm.
Let the cut & washed potatoes chill in a bowl of icy water for 5 minutes. This is very important — it washes away the starch and prevents sogginess.
Thoroughly dry potatoes with paper towels.
Remove hot tray from oven and drizzle with olive oil (about 2 TBSP) then lay out the potatoes.
Cook for 10 minutes, flip the potatoes with a spatula, cook for 10 minutes more, flip again, and then leave in for final 10 minutes (half hour total). Add more oil if you think they need it during cooking. They are done when they’re nice and crispy brown. Salt to taste right out of the oven and serve hot (preferably with ketchup!)