Player's Oven Fries Recipe
Click here for another recipe: Serpent
(tasty spud slices for 6 snacking players)
6 red or russet potatoes,
weighing about 6-8 oz each
Preheat oven to 475 ºF. Use a vegetable brush under running water
to clean outside of potatoes; leave skin on (if you hate the skin, it
can be removed). Cut each potato in half , then slice each half into
thinner slices, about 6 per half. The slices can be straight down for
slices of even thickness, or angled to get slices shaped like sections
of an orange. Place all slices in a large bowl and cover with hot tap
water. Set a timer for 10 minutes, and start preparing the baking
sheets as described below.
10 tablespoons vegetable oil
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
Lay out two baking sheets (about 12" x 18", such as would be used for
cookies, etc.), and put 4 tablespoons of vegetable oil onto each sheet.
Spread oil evenly over surface of sheets, then evenly sprinkle 3/4
teaspoon of salt and 3/4 teaspoon of ground black pepper over each
sheet. Set sheets aside, and lay out paper towel on a table; the area
should be about 3 sheets of towel, and there should be 3 - 4 layers of
towel. When the timer goes off, drain water from potato slices, and
place slices flat onto the paper towel. Use more towel to pat dry the
tops of the slices.
Rinse the large bowl and dry. Put potato slices back into the bowl and
add 2 tablespoons of vegetable oil. Use two large spoons to 'toss' the
slices, as with a green salad, until the oil completely covers all
slices. Distribute slices between the two baking sheets, spreading them
to cover the entire area of each sheet with some space between each
slice. Use two sheets of aluminum foil to cover the sheets, one piece
of foil per sheet (if only narrow foil is available, use two
overlapping pieces of foil per sheet.) Make sure that the edges of the
foil extend past the edges of the sheets, and fold the edges of the
foil over the edges of the sheets to seal them.
Place baking sheets in oven, one sheet per oven rack. Bake for 5
minutes, then take sheets out from the oven and remove the foil. During this 5 minute period, water in the
potato slices will cause the oil to splatter, and the foil will prevent
the oil from getting all over in the oven.
Put baking sheets back into oven, and bake for about 8 minutes, rotate
the baking sheets 90 degrees, and bake another 8 minutes. Remove baking
sheets and flip the potato slices over; this can be done with tongs, a
metal spatula, or a pair of forks or small spoons; do not puncture the
slices with the tines of fork(s). Put baking sheets back into oven and
bake for 6 minutes, rotate 90 degrees, and bake another 6 minutes. NOTE: Adjust these suggested baking times
as required to get slices that are slightly darker than golden brown.
Luckily, oven fries work well even over a large range from light brown
to almost charred. While baking is happening, prepare another
two baking sheets, or similar metal surfaces, by putting two layers of
paper towel over them.
When last bake cycle is complete, remove baking sheets from oven, and
applying the same tools that were used to flip the slices, move the
slices to the new paper towel surface. Immediately sprinkle a small
additional amount of salt and pepper over the slices before they dry.
Serve. Slices should be slightly crisp, like the ends of French Fries.
Uneaten slices may be put in a plastic bag and refrigerated to be
micro-waved later, although quality will suffer somewhat.
The Serpent Website: Return to
Copyright Paul Schmidt 2005
revised February 2009