French Fries for One

Today I am sharing a recipe I received via a friend for oven baked crispy french fries. Much like mashed potatoes for one, I bet french fries are something most people do not make at home, especially if you are cooking for one. The myriad of problems with deep frying at home to get the desired results are just not worth the effort. That’s why I jumped on this oven baked option. And of course, I have twisted it slightly based on the most delicious french fries I can recall ever eating – the togarishi french fries at Redfin in Seattle (that unfortunately has since closed). I challenge you to try this recipe… and even create your own special fry seasoning, sharing your results in the comments. Are you ready to enjoy delicious french fries in the comfort of your own home?

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Prep time: 40 mins

Cook time: 40 mins

Total time: 1 hour 20 mins

Serves: 1

Ingredients

2 - 3 small russet potatoes
1 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp sea salt
¼ tsp ichimi togarishi
canola oil spray

Instructions

Wash and peel the potatoes.
Slice the potatoes into ¼ inch strips, preferably using a mandolin as uniformity helps this dish immensely.
Place the fries into a medium glass bowl and fill with cold water.
Drain to remove the immediate surface starch and refill the bowl with cold water.
Add the vinegar to the water and allow the fries to soak for 30 minutes minimum.
Preheat the oven to 400 degrees and prepare the large rimmed baking sheet with crumpled aluminum foil sprayed with canola oil.
After the soak, drain the potatoes and dry well. I use a salad spinner and tea towel, but placing the potatoes in a single layer on paper towels and blotting them dry also works. Drying the potatoes helps them to crisp while baking and not steam.
Whisk together the olive oil, salt and togarishi in a small condiment bowl.
In a clean and dry bowl, place the potatoes, olive oil, salt and pepper, tossing to coat evenly.
Spread the potatoes onto the foil covered baking sheet in a single layer, avoiding any overlapping or touching which would impact the even cooking of the potatoes. I line the fries up as it makes it easier to flip halfway through the bake.
Bake in the oven for 30 minutes, turning halfway through.
After 30 minutes at 400 degrees, increase the oven temperature to 425 degrees and bake until the edges begin to brown heavily, approximately 5 - 7 minutes.
Remove to a clean bowl and toss with additional salt and togarishi to taste before serving.

Wash and peel the potatoes.

Slice the potatoes into 1/4 inch strips, preferably using a mandolin as uniformity helps this dish immensely.

Place the fries into a medium glass bowl and fill with cold water. Drain to remove the immediate surface starch and refill the bowl with cold water. Add the vinegar to the water and allow the fries to soak for 30 minutes minimum.

Preheat the oven to 400 degrees and prepare the large rimmed baking sheet with crumpled aluminum foil sprayed with canola oil.

After the soak, drain the potatoes and dry well. I use a salad spinner and tea towel, but placing the potatoes in a single layer on paper towels and blotting them dry also works. Drying the potatoes helps them to crisp while baking and not steam during the cooking.

Whisk together the olive oil, salt and togarishi in a small condiment bowl. In a clean and dry bowl, place the potatoes and olive oil mixture, tossing to coat evenly.

Spread the potatoes onto the foil covered baking sheet in a single layer, avoiding any overlapping or touching which would impact the even cooking of the potatoes. I line the fries up as it makes it easier to flip halfway through the bake.

Bake in the oven for 30 minutes, turning halfway through.

After 30 minutes at 400 degrees, increase the oven temperature to 425 degrees and bake until the edges begin to brown heavily, approximately 5 – 7 minutes.

Remove to a clean bowl and toss with additional salt and togarishi to taste before serving.

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2 COMMENTS

Paulwright828 | 13th Jan 17

I made these tonight to go with my steak, they turned out great! Thank you 🙂
- Kent | 13th Jan 17
  
  You are very welcome! I am glad this recipe worked out for your dinner! 🙂