Perfect “No Fry” Oven French Fries

Processed with VSCO with  presetWho doesn’t love french fries? They’re the epitome of comfort food. Carby, crispy yet chewy, salty… and they just make you feel good.

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I have been working on this french fry recipe for a while. I’ve been trying to figure out how to make the perfect french fries at home. Some recipes require you to soak the potatoes, then deep fry them, and then fry them a second time… No one wants to have to go through all that work (and no one wants to have to use all that oil).

Processed with VSCO with  presetAfter months of trial and error I’ve come up with what I believe is a great oven french fry recipe that uses simple ingredients and lets the oven do most of the work.

Processed with VSCO with  presetThe MOST IMPORTANT “tool” you need for this recipe is a cooling rack. The cooling rack is the secret. It’s how you get a soft chewy interior without over cooking and burning the outside of the fry. If you don’t have a cooling rack, don’t attempt the recipe until you get one. They’re cheap and every home cook should have at least one (CLICK HERE to order from Amazon).

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The Ingredients are Simple:

  • The quintessential potato – the russet potato. They’re cheap, easy to find, and they last a long time in the pantry.
  • Olive Oil – I use regular olive oil NOT extra virgin. If you don’t have olive oil you can use vegetable oil or canola oil… but personally the recipe turned out best with plain olive oil.
  • Grated Parmesan Cheese – yes, the kind in the plastic container with the green lid.
  • Salt and Pepper – Basics of all flavoring.

 

Perfect Oven French Fries

Servings: 2

Difficulty: Easy

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Foolproof recipe for perfect oven french fries. Setting a cooling rack on top of a sheet pan is the trick for a crispy inside and a soft and chewy inside. 

 

Ingredients

  • 2 medium russet potatoes, scrubbed clean and dried
  • 2 tablespoons olive oil
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat the oven to 400 F.
  2. Place a cooling rack on top of an extra large sheet pan.
  3. Cut russet potatoes to a 1/4 inch matchstick.
  4. Place the cut potatoes in a large bowl and toss with the olive oil. 
  5. Place the cut potatoes on the cooling rack set on top of a sheet pan and bake for 20 minutes.
  6. Remove the potatoes from the oven and put back in the bowl.
  7. Increase the oven temperature to 450 F.
  8. Add 1/2 teaspoon salt and black pepper to the fries and gently toss to combine. 
  9. Remove the cooling rack from atop the sheet pan and place the fries directly on the sheet pan. Fries should be in a single layer, it’s okay to use two sheet pans if needed for this step. 
  10. Once the oven temperature reaches 450 F place the fries back in the oven for 15 minutes, flipping halfway through. 
  11. Once baked, toss with the grated parmesan cheese and additional salt and pepper to taste.
  12. Serve HOT!

 

Breakfast Hash: Make a Hearty Breakfast with Leftover Vegetables

We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.

I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.

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To make this hash you really just need four components.

  1. Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
  2. Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
  3. Breakfast protein (bacon, country ham, sausage, etc).
  4. Egg (scramled, fried, poached, or sunny side up to go on top of your hash).

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Food News: The Varsity Fried Sweet Potato Pie

Move over pumpkin, sweet potato is here and it’s here to stay!

I’ve never been much of a fan of pumpkin anything. I don’t like pumpkin spice lattes, or pumpkin candles, or pumpkin pie… It’s always seemed like a sweet potato knock off to me.

I think sweet potato pies are the more southern/soul food version of pumpkin.

Atlanta restaurant The Varsity has unveiled their seasonal fried pie this week and it’s a Fried Sweet Potato Pie! Will you be giving it a try?

sweetpotatoAccording to The Varsity, “The new Sweet Potato Pie is here and it is life changing. Available for a limited time only.”

This pie is available at any Varsity location!

Happy Thanksgiving!