Everyone has a different opinion on fries. Some like them crinkle cut, waffle cut, or even curly fries. Shapes are nice. Some like their french fries thin, like shoe string style. Me, I like my french fries thick, like these steak fries. The outsides are golden brown and crispy, the insides are moist and soft.
The method for these fries is easy-peasy. Cut. Soak. Oil. Bake. The step that people tend to forget is the soaking. When you cut a potato into wedges, it is fat in the middle and skinny at the end, duh right? Well the different sizes of the wedge will cook at different rates. Duh again? Maybe not for some. Soaking the potatoes allows them to steam in the oven, which makes them cook evenly. If you over crowd the pan, the steam emitting from the potatoes will keep them from getting crispy. I find 2 jumbo potatoes to be the maximum amount per sheet pan to achieve optimum crispiness.
Cut.
Soak.
Oil. Bake.
These fries have plenty of surface area for dipping in your favorite sauce. I like to mix ketchup with a zingy mustard like Jalapeno or South Western. What is your favorite dipping sauce for french fries? Share with us in the Comments. Enjoy!
- 2 jumbo russet potatoes
- Water, to cover
- 1 TBS olive oil
- ¼ tsp salt
- Cut potatoes into wedges. This is easiest by cutting each potato in half, cutting the halves in half, then cutting each quarter in half with an angled cut into the center.
- Cover potatoes completely with water. Let soak for 15 minutes.
- When 15 minutes is up, start to preheat oven to 425°F. Continue to soak potatoes for another 15 minutes while oven heats.
- After 30 minutes of soaking (more soaking is ok, less is not), drain water from potatoes and transfer to a parchment lined baking sheet. Arrange wedges in a pile and drizzle with oil and salt. Massage with your hands to evenly distribute oil and salt, then evenly space wedges across baking sheet.
- Bake in preheated oven for 25-30 minutes, flipping wedges half way through baking time. Serve with a dipping sauce.
