3 8-oz russet potatoes, peeled, cut lengthwise into even-sized wedges
5 Tbsp expeller-pressed coconut oil, divided
3/4 tsp sea salt
Freshly ground black pepper to taste
Preheat oven to 475˚ F.
Place potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.
Put 4 Tbsp of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on clean kitchen towels. Pat dry with additional towels.
Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 Tbsp of oil.
Arrange potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.
Remove foil and continue baking until bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.
Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until fries are golden and crisp, 5 -15 minutes. Rotate pan as needed to ensure even browning.
When fries are finished baking, transfer to a paper towel-lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
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