oven-baked fries
notes
so i've made these with yams, sweet potatoes, and russet potatoes, all to pretty good success. soaking, cornstarch, and waiting to season your fries are the biggest game changers. if you do yams, try like, smoked or spicy flavors. i like to so garlic parmesan for regular potatoes, because they were the canonical food for hungover sailors leaving yokolicious in japan.
ingredients
Russet Potato / Yam :Like, two.
Olive Oil :Two tablespoons, and a little extra for drizzle.
Corn Starch :One tablespoon
instructions
1 . Okay. Frenchfries are a little annoying. Peel some potatoes. Cut them into quarter inch slabs, and then cut those slabs into quarter-inch fries.
2 . Just like if you're making hashbrowns, you need to get the extra starch out of these potatoes. You're gonna do that by rinsing them a few times, and then putting them in a pot to soak for three hours or so.
3 . Once you've soaked your fries, you can parboil them. Bring a pot of water to a rolling boil and give your fries a five minute soak in the boiling water before removing them and patting them dry.
4 . Combine your corn starch and two tablespoons of olive oil to make gloop. Put your paboiled fries into the gloop and coat them with your hands.
5 . Set your oven to 425°.
Plap your fries onto a baking tray and space them out good. If you crowd them too close they won't get crispy. give them a courtesy drizzle of olive oil just in case.
6 . Bake on one side for fifteen minutes, then flip ' em, and do five more.
7 . Once they're done, season them richly. There's always a temptation to season these earlier when you're baking them, but the temperature will get so hot that the spice gets nuked. If you put the seasoning on late, and toss them through it after the fact, it'll be best.