I think potatoes have kind of gotten a bad rap. And, that makes me sad. Yes, while they are wonderful deep fried – they can be great when done with a more healthful approach as well. I’ve been making baked oven fries for as long as I can remember being active in the kitchen. They’re so simple, and make the perfect side to so many meals. You can be simple with the seasonings – going for just salt and pepper. Or, spice it up! I love adding oregano, Herbes de Provence, or Montreal Steak seasoning to switch things up a bit.
The key to the awesomeness of these fries, the uber-crispiness, is a result of a soak in the hot saltwater. The undisputed best place in the world for Boardwalk fries is Thrashers, in nearby Ocean City, MD. They do a soak in salt water, which I always knew was the key to their greatness. They also don’t serve ketchup, which most people might find kind of odd. Salt and vinegar only! Anyways, the original recipe calls for regular hot water. Which, is fine too. But, if you’re a sodium hound like I am, add a little salt to the water as well. Either way, make sure the water is good and hot. I’m no AB, but, I think the hot water starts to break down the starches or something. Helping the fries along in their quest for crispiness. I promise you’ll make these again and again!
Baked Oven Fries
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
Preheat the oven to 475? F and move an oven rack to the second-lowest position. Place the potato wedges in a large mixing bowl. Cover with hot water and add 1 tablespoon of salt, stir to combine. Soak for 10-20 minutes. Put 2 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 3 tablespoons of oil, the remaining salt, and pepper. Arrange the potato wedges on the prepared baking sheet in a single layer.
Bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 10 -15 minutes. Rotate the pan as needed to ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
Source: adapted from Cooks Illustrated; via Smells Like Home, and Annie’s Eats.
11 Comments
Ahhhh, Thrashers Fries..and yes some good malt vinegar and salt is the only way to eat them. I didn’t realize that they soaked them in salt water, I just thought they fried them kind of low and slow..I am absolutely trying this recipe next time we make fries. We do oven fries a lot, too, and I am always look for ways to perfect them.
I make these ALL the time but didn’t know about the hot water/salt soak. I do watch salt intake because I just do but I am going to try this and put my fries in just hot water only and let Jimmy have the salt and then do a taste test. Do you boil the water and then let it sit for awhile or do you use hot tap water? I am not sure my water gets that hot.
I just use hot water out of the tap, Maryellen.
whenever i roast potatoes, i give them a quick pre-bake boil – just long enough to get the very outside of the chunks soft. this guarantees a nice crunchy outside. the outside essentially gets cooked twice.
for added awesome, just after the boil, put the potato chunks back in the pot, add a bit of oil, some crushed garlic, spices, herbs, etc., and shake! shake until the cooked outsides of the potatoes have been smashed off, combined with the oil and spices, and are now coating the potato chunks in a thin layer of what is essentially highly-flavored mashed potato.
when that bakes, you get a thick, crunchy, super-flavored potato batter.
I’m all about the vinegar – vinegar on fries, and vinegar on chips. Have to love a place that doesn’t even serve ketchup lol.
Salted water – wow, so simple and effective. I’ll be trying this method with my occasional treat of potato wedges just for me.
Super thanks for sharing this recipe, I hope your holiday/xmas prep goes well. I’ll be doing it all in our Summertime which has just arrived.
Sending care, Michelle (with my Zebby Cat snoring in the back ground, bless him)
Thank you for this delicious recipe!
Cheers from Romania
Have you used the same process for sweet potatoes or yams?
Not yet, Kathi. But, I’m looking forward to trying sweet potatoes soon! Drizzle them with a little bit of brown sugar. OMG, it would be heaven!
I love baked fries and they are so easy to make at home. I didn’t know to use hot water and salt. I’m definitely going to try it this next time. It makes sense to me!
Baked fries are amazing, so I can’t wait to try your salt-water trick! These will definitely be on the table for dinner soon.