Oven fries may seem like a simple side dish that just about anyone could whip up with no problem. At least for me, this was not always true. I have made baked oven fries many times in the past and they were always okay, but they weren’t “Oh my gosh, I love love love them” good. A large part of this was due to the fact that they had a mushy texture. If you’re aiming for a half decent substitute for real French fries, chances are you aren’t going for mushy.
I learned the trick of soaking your potato wedges in water before baking the fries and that definitely helped with the texture, but they still weren’t perfect. Well, leave it to the brilliant people of Cook’s Illustrated to perfect the technique because now I have the kind of baked oven fries that I’ve been dying for. These are so great that they have caused me to put burgers on the menu several weeks in a row, just so we could have them again. Of course they can be eaten with more than just burgers though – and they should be!
If you’re interested in winning a free copy of this cookbook I’ve been spending so much quality time with, here’s your chance! Leave a comment on this post with the answer to this question: What dish or meal do you love enough to put it on your menu weekly?
The Rules: One entry per person, will ship to U.S. residents only. Commenting will close on Saturday, February 27 at 10:00 pm, EST. One winner will be chosen at random and announced next week. Good luck!