Perfect French Fries

Making perfect French Fries is totally easy, and from this point forward you will no longer bother to buy frozen fries at the grocery store. They’re easy to make and far better than frozen, and they naturally go with all sorts of different meals.  Try these for dinner tonight, maybe paired with batter-fried fish (& chips!) or Sloppy Joes for a treat the entire family will savor.

  • 2 baker potatoes, cut into sticks at least 1/2” thick
  • 1 – 2 T EVOO
  • 1 large pot of simmering water
  • layered paper towels or clean kitchen towel
  • 1 large baking sheet
  • Parchment paper
  • Sea salt
  1. Slide your potato sticks into the simmering water. Make sure the large pot is quite full of water as you want the water to stay at the boiling point when you add the potatoes. The more water there is the less the temperature fluctuates.
  2. Cook the potatoes for about 3 minutes, which is almost the halfway point. Do not second guess this timing and cook any longer — cooking too long makes the potatoes fall apart and that is not what you want.
  3. When the potatoes have cooked for 3 minutes scoop them out with a wide flat strainer or slotted spoon and lay them out on the paper towels or kitchen towel to dry. They will need 10 – 15 minutes to dry thoroughly.
  4. Meanwhile, pre-heat the oven to 450 degrees.
  5. Put the potato sticks into a large bowl and drizzle with the EVOO. Toss to coat and sprinkle with sea salt.
  6. Arrange the potatoes on the parchment paper-lined baking sheet, with enough space to spare so the sticks don’t touch each other. (You may need 2 baking sheets, depending on the size of your potatoes and the size of your fries!) Bake the fries until they are golden brown and crispy, about 30 minutes for average sized fries. Cook longer if you made large, steak fries.
  7. If you like, you can check them halfway through baking and flip them over for an all-over brown.  This isn’t necessary, as the tops will brown because of the high heat and the bottoms will brown because of the pan, but everyone has their preference.
  8. When they are browned and crisp, slide them onto a warmed serving platter, or serve them directly from the baking sheet. Sprinkle with additional sea salt, and enjoy!
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