Beware of the "Fools Gold" Oven Fry Recipe
Beware of the "Fools Gold" Oven Baked Fry
My definition of a “fools gold” oven fry, is a fry that lures you in with its golden good looks and fools you into thinking its exterior is crisp. However upon your first bite you encounter it's soggy texture and feel like the fry is saying “fooled you…I can’t believe you fell for that one”.
I’ve produced enough “fools gold” fries in my time to know the feeling of being suckered in by a crappy oven baked fry. But there is hope my healthy fry cooking friends! If you use the rinse, parboil and roast technique you will produce perfect oven fries; golden crisp on the outside, fluffy inside. Of course it takes a little extra time but it’s definitely worth it. I strongly suggest listening to a tune such as The Stone’s Roses’ Fools Gold while prepping these fries. Its 9 min and 53 seconds of encouraging vibes is about all the time it will require for you to get through the preparation process. After that you can let your oven take over.
Please do your part and follow this recipe and put an end to serving soggy oven fries!
Glorious Golden Crisp Oven Fries
Instruments
- 2 large potatoes (russet work best), peeled and cut lengthwise into ¼ - to ½-inch sticks
- ½ tsp salt
- 1 tbsp canola oil
- Salt for seasoning
Lyrics
Carefully place potato sticks in a colander and rinse under cold water. This washes away surface sugars and will help the fries crisp.
Place potato sticks in a large pot. Add enough cold water to just cover potatoes. Add salt. Bring water to a boil over high heat. Reduce heat to medium and boil potatoes for 3 minutes. Gently drain potatoes and spread them on paper towels to dry (the potatoes can sit for up to an hour before roasting).
Lightly spray a large baking sheet with cooking spray. Place potatoes on prepared baking sheet and add oil. Gently toss to coat the potatoes, being careful not to break the sticks. Arrange potatoes on the sheet, leaving at least a ¼-inch between them, so they crisp on all sides.
In a 450ºF oven, roast potatoes for 15 minutes. Turn the fries over and roast for 6 to 8 minutes more or until fries are nicely browned and crisp. Remove fries from oven and season with salt while they are still hot. Serve.
Brent Garell
The Kitchen Roadie