Ryan Maderak wrote:Cooks magazine has a fantastic oven-fry method from a few years back that produces fast-food style fries that are crisp on the outside but creamy on the inside. Don't have the details handy, but you cut the potato into medium size fries (say 1cm x 1cm on the cross section), soak them in cold water for 1/2, toss with vegetable oil, salt and pepper. Roast in the oven covered (to get them creamy), then uncover to get them crisp. Probably like a ~400 F operation.
Don't tell me this! It's way too easy....