I have had a love-hate relationship with homemade French fries for several years now. Sometimes they turn out just fine and other times they taste great, but their texture leaves something to be desired. With a family of ketchup-loving fanatics, soggy French fries just don’t hold up to the dipping test.
However, I recently stumbled upon a method that has revolutionized homemade French fries in my kitchen. They turn out perfectly crispy every time. And best of all, the method fits in perfectly with my stolen moments in the kitchen.
- 5 large russet potatoes
- 3 T. oil
- Salt and pepper, to taste (I usually use about 1 T. salt and 1 t. pepper)
- 1/4 c. Parmesan cheese, optional
1. Fill a large bowl halfway full of cold water. Slice the potatoes lengthwise into ovals about a 1/2 inch thick. Then, slice each oval into individual fries. Immediately place the cut fries into the bowl of water. Place the bowl in the refrigerator and refrigerate for at least 30 minutes or up to a few hours.
2. Place 2 cookie sheets in a cold oven and preheat to 400 degrees.
3. Thoroughly drain water from the potatoes and pat dry. Toss with the oil and salt and pepper. Spray the heated cookie sheets with baking spray or lightly brush on some additional oil. Spread the potatoes onto the cookie sheets in a single layer.
4. Bake the fries until golden brown, about 20 minutes. Sprinkle on the Parmesan cheese, if using, and bake an additional 5-8 minutes, until the cheese is caramelized. (If not using Parmesan cheese, flip the fries after 20 minutes and cook an additional 5-8 minutes.)
Now I have a completely off topic question for all you food-loving readers. My husband and I are going out for our anniversary on Saturday night to The Melting Pot. I love fondue, but this will be our first trip to The Melting Pot. If you’ve eaten there, I would LOVE some suggestions on what to order. I’ve looked at the menu several times and it just makes my head spin with all the possibilities.