Oven-Fried Potato Fries (Pommes Frites)
Serves 6
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- Kosher salt (to taste)
Directions
- If you have a convection setting on your oven, this is a good time to use it. Set the temperature at 400°F and allow the fan to circulate the hot air. This will result in more evenly browned and crispy fries.
- Preheat oven to 425°F.
- Wash potatoes. Peel if desired, but it's not necessary. Cut into 1/4-inch thick strips; try to make consistent in size so they cook evenly. Place in water to prevent oxidation and remove excess starch. Soak at least 30 minutes (or up to overnight refrigerated).
- Drain potatoes and dry well with a clean towel. It's important that the potatoes are very dry. Toss with olive oil. Spread evenly in a single layer on a couple of sheet pans, allowing space for air to move between fries so they can brown fully. Sprinkle with salt.
- Bake 30 minutes. Rotate pans and check for doneness. Continue cooking another 10 to 20 minutes, checking every 5 minutes or so. The should be golden and crisp.
- Remove from oven and immediately sprinkle with additional salt while fries are still hot.