I’m still trying to figure out how to make fantastic baked french fries. After 2 attempts, I think the main problem that I’ve had is that I get scatter brained, and leave them in for too long. 1 trick that I read is that it’s really important to rinse the starch off of the potatoes. Check and double check. I soaked them twice (soak, rinse, repeat). While the potatoes are soaking, pre heat the over to 425 and put a baking sheet in. Pat the fries dry with paper towels and scatter over the hot baking sheet. Be careful the pan will be very hot! But, this will help cooking the fries right away and get them nice and crispy. Drizzle vegetable oil over the fries and sprinkle with seasoning (I used garlic powder). Mix around so each fry gets coating (but again, be careful because the pan and fries will be pretty hot). Place in the over for about 20 minutes. Take out and flip/ toss, and return to the oven. Cook for another 15-20 minutes or so. Enjoy!
I served the fries with basil mayonnaise (such a fatty move, I know!). A great restaurant called Point Brugge serves their pomme frittes with a garlic mayo and it is fantastic! So, I gave it a whirl and did the same. So amazing! Just take fresh mayonnaise and process in a blender or food processor with lots of fresh basil.