We had a huge bag of Idaho potatoes that we needed to finish, so I started testing all sorts of french fry recipes. This one from Rachael Ray was the PERFECT combination of seasoning and crunchiness.
Ingredients
4 starchy medium Idaho potatoes
Olive Oil, for drizzling
Salt and pepper
Optional flavorings (we used Penzey's Chicago Steak Seasoning)
Directions
1. Preheat oven to 400°F. Arrange a cooling or wire racks over a baking sheet.
2. Peel potatoes lengthwise, living a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise no more than 1/4-inch thick -- the thinner they are the crispier the end product will be.
3. In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, and arrange fries in single layer without crowding either baking sheet.
4. Place fries in oven and roast 30 minutes. Remove fries and increase heat to 425°F. Toss fries in large bowl again with seasonings. Return fries to oven and bake another 15-20 minutes until very crisp and brown.
4. Place fries in oven and roast 30 minutes. Remove fries and increase heat to 425°F. Toss fries in large bowl again with seasonings. Return fries to oven and bake another 15-20 minutes until very crisp and brown.
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