Saturday, 7 June 2014


  • 3 large russet potatoes
  • 2-3 tablespoons olive oil
  • Sea salt and pepper, to taste

  • Methods:

  • Using a mandoline, slice the potatoes into fries. I don’t worry too much about the size of fry I am making- some are bigger, and some are smaller. That’s fine!
  • Place your spuds in a nice cool water bath. Completely submerge the fries in water.
  • Let fries sit one hour. This helps to remove excess starch and will help the fries crisp up more in the oven.
  • After an hour, drain the water, and pat fries dry with a paper towel.
  • Toss with a couple tablespoons of olive oil, salt and pepper.
  • Spread out onto a baking sheet which has been generously sprayed with cooking spray (two if the sheet is too crowded- fries should not be super packed on the sheet).
  • Bake at 400 for about 30 minutes- until fries start to get soft. You might want to stir the fries at this point to prevent excessive sticking and to flip the fries to the other side.
  • Turn the oven to 450 and continue baking until crisp (about 20-30 minutes). If you get in a hurry, turn on the broiler to crisp up the fries- but watch them closely, and stir them a few times to be sure all sides get some good crunch!

  • References from: Sweet C's Design


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