Double Baked Crazy-Crisp Oven Fries
Serve these alongside Mac 'n' Cheese Burger Sliders or Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing.
- 6 starchy medium Idaho potatoes
- EVOO - Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- Optional flavorings (my fave is garlic and rosemary):
- Minced garlic and lots of minced fresh rosemary
- Old Bay or Cajun Seasoning
- Chipotle chili powder
- Parm cheese and oregano
Yields: Serves 6
Preheat oven to 400°F.
Arrange cooling or wire racks over 2 baking sheets.
Peel potatoes lengthwise, living a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise no more than 1/4-inch thick -- the thinner they are the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, and arrange fries in single layer without crowding either baking sheet.
Place fries in oven and roast 30 minutes. Remove fries and increase heat to 425°F. Toss fries in large bowl again with seasonings, garlic and herbs of choice. Return fries to oven and bake another 15-20 minutes until very crisp and brown.
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