Appearing to be classically fried French fries, these fries are actually baked in the oven. The potato strips are tossed in just 4 teaspoons of oil. Serve them in parchment paper cones for a fun bistro-style presentation at your next game-day party.
- Servings: 8
Source: Everyday Food, January/February 2011
- 3 pounds russet potatoes (about 6 large), cut lengthwise into 1/4-inch-wide strips
- Nonstick cooking spray
- 4 teaspoons vegetable oil
- Coarse salt and ground pepper
In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.