This came from Cooking Light, although I’ve seen the idea elsewhere. Basically, cut up the potatoes into the size French fry you want and soak in hot (or cold) water. Cooking Light says hot. Elsewhere has said cold. Soak for 10 minutes or so, then drain and dry with a towel (or paper towels). Mix with some oil and salt (or other seasonings) and bake at a high temperature. Mmmm!
I dared mix up the garlic, Dijon, and mayonnaise mix for dipping, thinking surely the girls would just stick to ketchup. But they both loved the aioli-like sauce. I put some on the turkey burger that was the other part of our dinner tonight.
Oven Baked French Fries
- 1 clove garlic, minced
- 1 tsp balsamic or sherry vinegar
- 1 tsp Dijon mustard
- 3 Tbs mayonnaise
- 1 pound Russet potatoes, scrubbed
- 1 Tbs olive oil
- 1/4 tsp salt
- Stir the vinegar and garlic together and let sit for 5-10 minute, then mix in the mayonnaise and mustard.
- Scrub the potatoes but don't bother peeling. Cut the potatoes into 1/4" thick slices, then turn the slices onto their sides and cut into 1/4" strips. I find this easiest to do if I slice 1/4" off the ends first and cut the ends into 1/4" strips separately. Then you can stack the first 1/4" slices and cut through them all at the same time to form the strips.
- Soak in a bowl of hot water for 10 minutes while you heat the oven to 450 F. Drain the potatoes and pat dry with a towel or paper towels. Mix in a bowl with the oil and salt.
- Spray a baking sheet with olive oil (I like this Misto Olive Oil Sprayer) and spread the potatoes out in a single layer as much as possible. Bake 30 minutes or so, then turn over and bake another 5-10 minutes. Watch them the last few minutes as they can quickly go from perfect to overdone!