Oven Fries

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.

Oven Fries

  • 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.

9 thoughts on “Oven Fries

  1. My husband and I love this restaurant!!! We used to go about once a year but haven’t been in a while. Anywho, we usually get the big night out. Sometimes they will be running a special big night out and we’ll try that. The big night out comes with an cheese fondue, salad, main dish and dessert. The salads are decent but the fondues are the star. Come very hungry! Besides the food one of the other great things about the restaurant is they don’t rush you. They let you take your time and enjoy your food.

    Here are my favorites: Wisconsin Trio Cheese fondue, Mojo Cooking Style, and the Flaming Turtle dessert.

    Have a great time. I’m completely jealous.

  2. I saw a method in Cook’s Illustrated to cover the fries with foil when baking for the first half, then uncover for the last part. Makes them soft inside and crispy outside.

    One thing I didn’t know about the Melting Pot before we went the first time: the veggies are all you can eat. So you can dip those puppies all night long! If it’s your first time, I definitely recommend the Big Night Out. You get a taste of everything!

  3. Yes, do the Big Night Out. We went for the first time (Pasadena, Ca) a few weeks ago and loved it. We ended up getting the original chocolate (has peanut butter in it) for dessert and it was awesome!

    Have a great time!

  4. Big Night out really is the best- it has a great variety. We like the broth cooking style, one of them costs and extra $5, and we usually skip that. I like the plain cheese, there’s a spinach/artichoke cheese that’s really good, and we’ve had the nacho cheese. For salads, anything is fine, it’s the fondue that’s the star!

    I love the original chocolate dessert, but have them switch out the milk for dark chocolate. The dessert dippers are all you care to eat, too, except the cheesecake.

    Have a good time! I hope you enjoy it!

  5. We also do the big night out and love the wisconsin trio for the cheese and the bananas foster for dessert. Been there many times and tried many things and found these to be our favorites. Oh, and pay very good attention when they are telling you what dipping sauce goes with what meat or veggie. It can get very confusing. haha

  6. We love the Melting Pot but have now purchased our own pots and a fondue cookbook and make it at home. Much cheaper. Our favorite is the swiss cheese fondue with french bread/rye bread for hubby and apples and celery. Yum!!!! I think the broth style for meat and vege’s is the only way to go. We’ve had a special with a little bit of everything from steak to chicken to lobster. The oil tends to make things a little greasy. Can you ever choose a bad chocolate??????

  7. Melting pot is so much fun. Just make sure to allow about 3 hours for dinner. Splurge and get one of their meals that comes with a cheesy starter (the classic is amazing!) a fun entree and chocolate! We love both the oil and the broth – the oil will make you smell like fried chicken for the rest of the night – but it’s yummy. If you’re having any kind of seafood – go for the broth – but if you are strictly chicken/steak/meat – go for the oil.

    We like the dark chocolate with oreos – but there are so many different options!

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