4 medium sized Yukon gold potatoes
2 Tlbs olive oil
fresh rosemary, stripped and chopped
salt and pepper
Cut the potatoes into roughly similar sized strips. Soak them in warm water for 15 minutes. Take them out and dry them thoroughly using a paper towel or hand towel. Heat the oven to 450. Put the potatoes in a bowl with a tight fitting lid and drizzle them with the 2 Tlbs of oil, and about 1/4 tsp each of salt and pepper, then shake thoroughly until potatoes are well coated and salt and pepper is evenly distributed. Spray a baking sheet with olive oil, and spread the potatoes on them in a single layer. Cover with tin foil, then bake for 5 minutes. Take the tin foil off and bake for 15 minutes more. Take the pan out, flip the fries over with a spatula, and put them back in for 10-15 minutes. Watch them carefully, as they will burn quickly. After removing them from the oven, sprinkle with rosemary and more salt and pepper to taste. Serve immediately.
I actually drained my fries for about 5 minutes while I got my burger ready because they were a little oily for my taste. But they were pretty good. I have tried making fries before, and these were pretty nice and crispy. Soaking them definitely makes a difference. The rosemary is good too. Minimalist Baker added garlic to hers, but I wasn't feeling up to it, so I left it off.
Why? It takes 45 minutes to make these, start to finish, so it is a little time consuming, and I don't love heating my oven that high, but they were pretty good.