What happened when I had a fries craving?

I had a craving for fries when I saw a picture of roast beef, salmon and fries. It looks so good. With my cholesterol, I was advised to not eat too much carbohydrates. So I thought, let's try making the world's healthiest fries. That means homemade and oven baked. The next day, I asked my wife, WY, to pick up some russet potatoes (the type with the dark brown skin that feels a little like sandpaper). The following week, I decided to give it a go.

I am now watching my school age son enjoying them with some ketchup while watching his favorite cartoon on a Sunday afternoon. Now he is licking up the ketchup... This imagery is not too different from the McCain's super fries commercial that aired in the 90s. It featured a cute kid with thick glasses eating fries while quietly focused on what seems like a really good  book. "For the strong silent type"... the voice over guy would say in a deep voice. 

Let's rewind two hours. I found myself cutting up potatoes while my wife prepares soup and sandwiches for lunch. I told her the fries is for afternoon snack and not for lunch. This is pure pleasure cooking. Just messing around. I chopped the potatoes carefully roughly into the size of a McDonald's fry. All the while curling my fingers so I don't add some human ketchup at this stage of the game (sorry for the horrific visual). Once cut, all the fries went into a cold bath for 30 minutes. This step is to take the starch off. Once the fries are happy shedding off excess starch, I ate lunch.

After the soak, I rinsed them a few times to make sure minimal starch is present. I then strain them for 20 minutes. The fries were than laid out flat on a pan lined with kitchen towel. I then pad with another from the top. Press each one to make sure each is dry. You can tell because they turn a dull and turn less shimmery. Water extraction is one of the keys to crispiness. Don't rush this step.

It's now time to preheat. Go to 375F and prep the tray. I used two layers of aluminum foil for good measures. I don't use parchment because mine has a max temp of 350F or something. If you have parchment that is rated for 420F or higher, use it. It'll make crispier fries. 

Next, I seasoned. I went with my healthy salt mix and olive oil. I'd say go liberal with the oil because the first batch I made stuck to the bottom. We went light on the salt because our diet is minimally salty. We believe salt can lead to all kinds of health problems. Once oil and salt are in, toss and coat each fry to bring back the shimmery look. 

Now comes the 1,2 punch. Bake for 20 minutes at 375F - the lower temperature. The idea is only to cook the fries. Then, take the fries out, scrape off any stuck that may be stuck and crank the oven to 420F. I set the oven to 10 minutes and watch it like a hawk. At this temperature, things can burn in a hurry. When you see blisters, take it out carefully and try one. The time really depends on the thickness of the fries. It's better to to play if safe here because you cannot unburn fries.

Once done, take them out and let it cool for a few minutes. Season with black pepper and a hint of salt if desired. Totally optional. The fries are crispy on the outside and warm and soft inside. Enjoy with ketchup or some Srichicha mayo.

Let's recap on some important tips.

Use extra oil to make sure it doesn't stick

20 minutes at 375f

Take out, then 420F for 10 minutes. Should watch from minute 8.

Let cool down but not too long. It goes soggy right away.