For my graduation gift from my advisor and mentor, I received this amazing cookbook.
Any scientist would love Cooks Illustrated because they actually perform "experiments" to determine which food products are the best and which kitchen gadgets stand up to the test.
Naturally... I love it.
One of the tips/recipes I first tried was one for making crunchy-on-the-outside, chewy-on-the-inside french fries!!
They involve two things I never would have thought to do when making fries... (1) you soak the potatoes, and (2) you cover them with foil for part of the baking time!
The Best Potato Fries - Cooks Illustrated
~4 medium russet potatoes
2 T olive oil
salt and pepper
Slice the potatoes into desired fry shape.
Then, in a large bowl, cover the potatoes with hot water and let them sit for 20ish minutes.
Remove the potatoes from the water and blot dry with a towel.
Lightly grease a cookie sheet with 1 T olive oil. Sprinkle the sheet with salt and pepper.
Return the potatoes to the bowl and toss with 1 T olive oil.
Lay the potatoes on the cookie sheet.
It's okay if they are touching, just don't stack them up!
Cover the fries with tinfoil and bake at 475 for 5-10 minutes.
Then, remove the tinfoil and continue baking. Bake for 10 minutes, then rotate the tray.
After 20 minutes have passed, check to see if the underside of the potato is lightly browned. If it is, go ahead and flip over the potatoes.
Continue baking 5-15 minutes until the potato fries are browned and crunchy.
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