Oven Fries
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Appears in Cook's Illustrated January/February 2004
Oven fries can't just be more convenient than deep-fried french fries—they have to taste good, too. With its leathery crust and mealy interior, the typical oven fry needs work.
WHY THIS RECIPE WORKS
For an easy, no-splatter recipe that would produce potatoes with a golden, crisp crust and a richly creamy interior, we started by soaking peeled russet potatoes, cut into wedges, in hot water for 10 minutes to remove starch. To prevent the...
