On Friday, The Newly Feds celebrated one of our favorite holidays… Opening Day! While the Twins and Cubs may have lost, we certainly won by staying in to watch baseball while drinking a beer or two and enjoying a taste of the warmer days to come.
In honor of the return of baseball, and in an effort to prompt Spring to hurry up with the warm and sunny weather, we decided to make our somewhat healthier version of a classic, all-time favorite. We hope you enjoy!
Crispy Baked French Fries
A Newly Feds Original Recipe. Serves 2-4 .
- 3 large Russet potatoes
- Several cups of water (for soaking)
- Canola oil for coating the fries (about 1/4 cup)
- Non-stick cooking spray
- Kosher salt (to taste)
1. Preheat the oven to 425. Center the oven racks.
2. Using a mandolin (recommended) or your chef’s knife, slice the potatoes into strips of even thickness. Soak the fries in a bowl of water for 10-15 minutes (or longer if needed) to bring out some of the starch and to prevent browning. Drain.
3. In a large mixing bowl, coat the fries with the oil.
4. Place a wire cooling rack on an aluminum foil lined jelly roll pan. Spray the wire rack with the cooking spray to avoid sticking. Spread a portion of the fries out on the cooling rack, leaving some space between the fries. Liberally salt the fries to taste.
5. Working in batches, bake the fries for 20-30 minutes or until golden brown (cooking time will vary with the thickness of the fries and the performance of your oven).
6. Serve hot with your favorite dipping sauce, we dipped ours in good-old-fashioned ketchup, but a garlic aioli would be delicious as well.