Say what? Okay, they aren’t simply boiled, they are also oven fried! And these are the BEST crispiest fries you’ve ever had. They aren’t a quick meal, but they aren’t labor intensive either. And I need that even more than short order. So if you have got a couple of hours and some GOOD potatoes to use, this is your go to home fry recipe.
Boiled French Fries
Ingredients
Instructions
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Wash and scrub potatoes. *I'll be honest, I totally ruined the potatoes tonight, because I didn't take the time to peel them .. which I often don't do, but these were organic russets, and I don't know where you shop, but I find it really hard to get organic russets that aren't green under the skin. It's called Solanine, and in large quantities can be toxic. It occurs if the potatoes have been sitting around in the light for too long. At the very least you should peel the skin (and green tint) away before cooking potatoes if you notice it. Some people toss them completely. It gives the potato a bitter taste that can't be over come with any amount of good cooking.
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Cut into uniform slices. If you do strips make sure they are all about the same thickness, if you do wedges, same. They can be different lengths, but try and get them all about the same width.
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Place in a large pot and bring to boil. Simmer covered for 8-10 minutes. You want them to be starchy soft but still retain their shape. If you leave the peel on, they can cook a little longer without fear of breaking up when you transfer them to a baking sheet.
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Oil a couple baking sheets or extra large roasting pan, to prevent sticking. Carefully drain your potatoes into a large colander and then arrange on two large baking sheets. Pour olive oil over the potatoes and bake at 425° for an hour and 15 minutes. If you use stoneware baking sheets there is no need to turn the potatoes. If you have stainless steel you may want to give them a shake half way thru.
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Drain on paper towels and season with salt and pepper if you like.
