Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Oven French Fries
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Delicious Oven French Fries' — USDA MyPlate Kitchen, from the National Heart, Lung, and Blood Institute, US Department of Health and Human Services (public domain, federal). No changes; naturally gluten-free. Filed as a distinct formulation from the pool's Crispy Roasted Potatoes: cut fry strips with an ice-water chill, a bag-tossed spice coating, and a covered-then-uncovered high-heat cook.
Potato strips are chilled in ice water, tossed with garlic, onion, white pepper, allspice, and hot pepper flakes, then cooked in a hot oven — covered first, then uncovered — until golden brown.
Category: SidesServes: 5Time: 110 minComplexity: 2/5
Why this complexity: mandatory 1-hour ice-water chill; two-stage covered then uncovered oven cooking.
Ingredients
- 4 large potatoes (2 pounds)
- 8 cups ice water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon white pepper
- 1/4 teaspoon allspice
- 1 teaspoon hot pepper flakes
- 1 tablespoon vegetable oil
Method
- Scrub the potatoes and cut into long 1/2-inch strips.
- Place the strips in the ice water, cover, and chill for 1 hour or longer.
- Remove the potatoes from the water and dry the strips thoroughly.
- Place the garlic powder, onion powder, salt, white pepper, allspice, and pepper flakes in a plastic bag. Add the potatoes and toss to coat with the spice mixture.
- Brush the potatoes with oil and place in a nonstick shallow baking pan.
- Cover with aluminum foil and cook in a 475°F oven for 15 minutes.
- Remove the foil and continue cooking, uncovered, for an additional 15 to 20 minutes, until golden brown, turning the fries occasionally to brown on all sides.
- Let cool slightly before serving.
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