Right now, I’m hopped up on caffeine but utterly exhausted so this is probably going to be the briefest post I’ve ever done. Last night Ben and I required fries. So I got to it. Take the lessons I’ve learned from America’s Test Kitchen, I went to work.
For your grocery list include:
~ 2 pounds russet potatoes, cut into even wedges
~ 1/4 cup + 2 Tablespoon Canola Oil
~ 1/4 tsp pepper
~ 1/2 salt
~ 2 tablespoon parsley chopped
~ 1 tablespoon garlic, minced
~ 1/2 teaspoon Lowry’s Seasoning salt
Preheat your oven to 400 degrees. In a large bowl soak your cut taters in hot tap water for 10 minutes. This will remove some of the extra starch from them.
See the white at the bottom of the bowl – extra starch. This will help keep your potatoes crisp and crunchy on the outside as opposed to sad and soggy.
When they are done soaking, lay them out on paper towel or two and pat dry. Wipe out bowl to dry. Set aside momentarily.
Cover a non stick pan with 1/4 cup canola oil.
In the large bowl that you dried, add remaining 2 tablespoon canola oil, 1/2 tablespoon garlic, salt, pepper and parsley. Stir together. Toss potato wedges in mixture until evenly coated.
Place them on your non stick pan, covering with tin foil. Place in oven for 7 minutes. After that 7 minutes, remove foil and continue to roast for 15 minutes. Flip potatoes onto their other sides, roasting for 7 more minutes. When crispy and brown let drain on paper towel to remove any excess oil. Cover with Lowry’s salt and parmesan. Promptly devour.
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