Clara Gluten Free

Oven Fries

Some thoughts that went through my noggin while making dinner: One of the great GF starches? Potatoes. One of the great ways to cook 'em up? Fries. Done. Oven fries it is.


Oven fries seem kind of simple- and they are- but until yesterday, I had yet to develop a method that gave me a real balanced golden + crispy / soft + potato-y texture. Turns out the tricks were not salting the potatoes until the end- as this draws out water and makes the outside soft- and roasting the whole pan at a high heat and then broiling to finish- as this both cooks and browns everything. It was hot in the kitchen, and the fries came out of the oven far too hot to touch, but after a few minutes- once everything cooled- it was like, um, totally worth it. 

Oven Fries- serves 5
Note: If you do not have safflower oil, another high-heat stable oil- like peanut, avocado, or some canola oils- will work. Don't substitute olive oil or butter- these two will both smoke in the high heat of the oven.

6 large potatoes (about 2.5 lbs)
approx 3 tbs safflower oil 
salt + pepper

1- Preheat the oven to 475 degrees. Scrub, wash and dry the potatoes. Slice them into thick fries by slicing them into thirds width-wise (to yield three long sections) and then dividing these sections into even-sized fries, about 2-3 fries per section.This should yield about 9 fries per potato.

2- Drizzle 1/2 - 1 tbs onto the surface of a sturdy broiling pan. Spread the oil around with you fingers. Roll each slice on the surface of the pan, picking up oil on all sides. Leave fry on the pan, but allow room to continue to work. Once the pan begins to run out of oil, pour more onto the pan and onto your hands. Repeat until each of the fries are lightly coated in oil. Space fries out evenly on the pan.

3- Roast fries on the middle rack of the oven for about 30 minutes, or until tender and beginning to golden. Turn pan occasionally, if needed. If the fries brown too quickly, but have not cooked through, cover the pan with a layer of aluminum foil and continue to cook.

4- Once the fries are soft, move the pan to an upper rack of the oven. Broil for 5-7 minutes, or until golden brown. Remove from oven, use a spatula to flip the fries, and space them out again. Return to oven. Broil for an additional 3-5 minutes, or until deeply golden brown. Remove from oven. 

5- Salt and pepper the fries, flipping them with the spatula as needed, in order to coat the sides of the fries. Allow to cool for 15 minutes. Serve with ketchup and mustard (or chili and cheese), if desired.  


2 comments:

  1. I'd love to see a French fries version of this!

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  2. Thanks- I would too! As soon as I do some deep-frying, I'll be working on french fries. That said, if you want the healthier oven fries, try slicing the potatoes thinner (to the size of the fries you want) and reducing cooking time- maybe 20 minutes for a pan of thin-sliced fries? That's my guess anyway- let me know what works, if you give it a try!

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