These “fries” are almost as good as french fries. To get the dry, crispy texture of a french fry in the oven, a little advance preparation is required. Two hours ahead of baking, the potatoes (Idahos or Yukon Golds) need to be cut and soaked in salted water, to remove some of the starch. They are then rinsed and dried in a towel before being placed on a hot baking tray and into a hot oven. After the potatoes have been soaked and dried, place them in a large mixing bowl and sprinkle liberally with salt, black pepper and olive oil.
Preheat the oven to 425 degrees. Preheat the baking tray in the oven until it’s sizzling hot. Slide the seasoned, oiled potatoes onto the hot tray and place in the oven. If you have convection in your oven, now is the time to use it–it helps to add crispness to them. Turn from time to time and bake until golden brown. Add another sprinkling of salt as soon as they come out of the oven.
The potatoes take about 45 minutes to bake and they must be eaten immediately for maximum flavor and texture.