- 2 large russet potatoes (2/3 lb each), peeled
- 2 tablespoons olive oil
- 3/4 teaspoon coarse sea salt
Heat oven to 450°. Cut potatoes into "long strings" I had a lot of fun with this and tried this pin on cutting my fries:
Verdict: Although it's kinda cool I don't like that the middle is the biggest piece- which causes issues with baking evenly. I ended up cutting that piece into quarters.
Once fully cut, place in a bowl of cold water for 10- 30 minutes.
Remove from water and dry thoroughly. Toss with oil and sprinkle with salt and pepper
Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes. About twenty minutes into the cooking I didn't feel mine were getting crispy enough and the last 3-4 minutes I turned on the broiler.
Verdict: They weren't exactly as crispy as I would have liked them (but some of them were burning). They taste a little like individual servings of baked potato- The ones that were really crispy kind of reminded me of In-N-Out. I can just imagine how good these would have been if I had the guts to boil them.