Over time, I’ve come up with what I feel is a pretty darn fantastic recipe for homemade French Fries. If you’ve never made fries from scratch, you should know: it’s easy, it’s cheap, and it’s ridiculously yummy.
4 Medium-Sized Potatoes (I used plain ol’ Russet)
2 Tablespoons extra virgin olive oil
Salt & Fresh Ground Pepper, to taste
1 teaspoon sugar
Pinch freshly chopped parsley (optional)
(For 4 side servings or 2 big servings)
Start with well-scrubbed potatoes. I used some fairly small ones tonight, but any size will do. Now in terms of serving size, probably one potato per person would be a “sensible” serving, but I’d say two potatoes per person would be a “plate of yummy per person” serving. (My husband and I just downed a baking sheet made with four potatoes if that’s any indication.)
Now you can peel the potatoes, or leave the skins on. It’s entirely up to you. For tonight’s recipe, I ended up peeling half of them.
Next, put them in a deep bowl. Add enough olive oil to coat – I’m thinking this ends up being a good 2 tablespoons per 4 potatoes. Season liberally with salt (I used kosher salt) and freshly ground pepper. Add about a teaspoon of plain sugar.
Even though the potatoes have oil on them, I still like to spray down my baking sheet. These puppies can get REALLY stuck if you don’t use enough oil, so be warned! Also, as much as possible you want a single layer of fries.
I then cooked in a 425° oven for 10 minutes.
Flip, and cook another 10 minutes. Now you should be getting close to being done, depending on how thick you’ve sliced your fries and how cooked you like them. I purposely cut some of mine thicker than others as I like sort of a mix of texture – mealy with little bits of crispy pieces here and there. (I’m weird, I know!)
The batch I made tonight took me roughly 25 minutes. Once out of the oven, I seasoned with more table salt and then added a pinch of chopped Italian parsely.
Once you get the hang of this basic recipe, you could try experimenting with it. Here are a few other ideas:
- Add garlic powder.
- Add crushed red pepper or cayenne.
- Add dried rosemary and then freshly grated Parmesan (in the last couple minutes of cooking or after cooked).
The ideas are endless….
While my fries may not “look” as fancy or tidy as restaurant fare, I can assure you – they are some of the yummiest fries you’ll have. Enjoy!