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	<title>
	Comments on: Burgers on Amy&#8217;s Bread Brioche and Alexia Waffle Fries	</title>
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		<title>
		By: Claire		</title>
		<link>https://www.twofatbellies.com/2009/12/burgers-on-amys-bread-brioche-and-alexia-waffle-fries/comment-page-1/#comment-72</link>

		<dc:creator><![CDATA[Claire]]></dc:creator>
		<pubDate>Thu, 03 Dec 2009 17:28:41 +0000</pubDate>
		<guid isPermaLink="false">https://www.twofatbellies.com/?p=1758#comment-72</guid>

					<description><![CDATA[This recipe from Cooks Illustrated for home made oven fries is my favorite.  I couldn&#039;t believe how great these were the first time I made them.  Crispy on the outside and lovely and fluffy and bright on the inside so that you know that you&#039;re actually eating potatoes. Highly Recommended:

Serves 3 to 4.   

Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn&#039;t required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. 

The key to getting them fluffy on the inside is two fold.  It&#039;s important that the first soaking is in warm tap water as this removes a lot of the starch (the water is really cloudy by the time they are ready to drain). Also the first 5 minutes covered with tinfoil steams the potatoes a little helping to puff them up before crisping the skin.

Ingredients
3 	russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
5 	tablespoons vegetable oil or peanut oil

Instructions
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.]]></description>
			<content:encoded><![CDATA[<p>This recipe from Cooks Illustrated for home made oven fries is my favorite.  I couldn&#8217;t believe how great these were the first time I made them.  Crispy on the outside and lovely and fluffy and bright on the inside so that you know that you&#8217;re actually eating potatoes. Highly Recommended:</p>
<p>Serves 3 to 4.   </p>
<p>Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn&#8217;t required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. </p>
<p>The key to getting them fluffy on the inside is two fold.  It&#8217;s important that the first soaking is in warm tap water as this removes a lot of the starch (the water is really cloudy by the time they are ready to drain). Also the first 5 minutes covered with tinfoil steams the potatoes a little helping to puff them up before crisping the skin.</p>
<p>Ingredients<br />
3 	russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges<br />
5 	tablespoons vegetable oil or peanut oil</p>
<p>Instructions<br />
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.</p>
<p>2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.</p>
<p>3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.</p>
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