These fries have never touched a deep fryer — but your taste testers don't need to know that. The trick? Soaking your potatoes first. The longer you soak them, the crispier they get. Try them out and trick your kids!
2 russet potatoes
½ cup grapeseed (or another high smokepoint oil)
Kosher salt and black pepper (to taste)
Wash potatoes and cut into ¼ inch wide fries. Soak in cold water for at least one hour or overnight, rinsing fries and changing water halfway through. This can be done the day before and refrigerated overnight.
Before baking, preheat oven to 425F. Drain potatoes and dry very well on paper towels, blotting the tops. Line a baking sheet with parchment paper, place dried fries on it, drizzle with oil and season to taste. Mix fries well with tongs and spread evenly in sheet pan, making sure not to overlap.
Bake for 15 minutes, flip fries with a spatula, and bake another 10-15 minutes, until crispy and brown.
Servings: 2 servings
approx. Per Serving