from Freda the Fry
Want to perfect the crunchy and tasty side dish from your favourite take-out? Try this recipe and play with the type of potato and seasoning for different flavours.
Ingredients
1-2 potatoes per person
Olive oil
Salt and pepper
Directions
Slice the potatoes lengthwise and again into strips. Immerse in cold water. Soak for 30 minutes. Remove and thoroughly pat the fries dry.
Preheat the oven to 375F.
Generously oil and season the fries. Spread evenly on a parchment paper lined baking pan ensuring they don’t overlap. Bake for 20-25 minutes, depending on the thickness of the fry. Turn the fries over to continue crisping the underside of the fry.
Turn the heat up to 425F and continue baking until crisp, about 20 minutes.
Nada’s Tips & Tricks: Use Russet potatoes with skin on for the best outcome. You can experiment with other types of potatoes to make potato wedges, sweet potatoes for shoestring fries or root vegetables for a variety of tastes and colours. Add unique seasonings to the salt and pepper like paprika, za’atar or dukkah for a Middle Eastern spin, Greek or Italian spice mixes, Montreal Steak Spice…the options are endless!
Contents and images used with permission by Canadian Cookbooks.