Thick cut potatoes, three times cooked to get that creamy delicious inside with a golden crisp, crunchy outside.
Type of Potatoes
Russets. Just grab those russets like it was no ones business.
Russets deliver that great golden fried outside while maintaining a creamy inside.
Russets. Russets. Russets.
Three Times Cooked?
Did you know that most of the french fries you’ve had in your lifetime have been twice fried?
This double fry method helps to maintain moisture within the fry while expelling water on the outside, giving fries that great crispy texture.
This recipe follows that logic and goes a little further with a quick broil at the end to make sure you get fluffy, creamy potato inside and a crispy, golden, crunchy outside.
Skill Level: Basic | Prep Time: 15 min | Cook Time: 55 min | Total Time: 1 hour 10 min
2 large russet potatoes
1/4 cup olive oil
Salt and pepper
Wash & scrub the potatoes.
Slice the washed russets to be about 1/2 inch width, don’t worry about being too precise but aim for that size with every cut (see photo).
Heat the oven to 375°F.
Place potato wedges in a deep bowl and run the hot water on your tap for a minute or so to get it really hot. Cover the sliced potatoes in hot water, so that no potatoes are sticking outside of the water.
Let sit 10 minutes.
Now this step is important, take each individual potato slice out of the water and dry it with a tea towel. The less moisture the crunchier the fry.
In another bowl, toss the dried potato slices with the oil, coating evenly and spread onto a baking sheet. Salt & pepper the wedges.
Bake at 375°F for 35min. Remove from the oven. Heat the oven to 450°F. Once up to temperature, put the potatoes back in the oven for another 10 minutes. Since not all ovens are made equally, if at the end of 10 minutes your wedges haven’t reached a desired golden crunch, switch the oven to broil and let them cook for another 5-8 minutes or until golden brown. Keep an eye on them to make sure none of them burn.
Remove from the oven, let cool slightly and serve!