I’ve been making homemade french fries for years, but after reading an article in Cooking Light Magazine and talking to the owner of Sauca about his creamy yuca, I decided to change my long time french fry recipe and see if I could really make my already good french fries better.
AND I DID!
The recipe below makes a hard crisp outside and a creamy inside. The flavors are great and can be changed to your preferences, but the real key is the texture of this fry, which is perfect!
2 large Yukon potatoes, cleaned and sliced into preferred sticks, I made mine like steak fries, pretty thick
2 T. olive oil
2 sprigs rosemary, chopped
salt and pepper
Cut potatoes, and place them in a large bowl filled with cold ice water. Let them sit for 30 minutes. This pulls the starch out of the potato and makes the potato creamier. I imagine the longer you leave them in the water, the creamier they will be. After 30 minutes, remove the potatoes and completely dry them with paper towels. Preheat oven to 375 degrees. Oil the bottom of a cookie sheet. Lay potato slices on the sheet, being careful not to overcrowd. Sprinkle with rosemary, salt and pepper. Toss the potatoes to coat and then align them again with space. Bake the fries for 45 minutes, turning them once or twice.