"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Tuesday, May 20, 2014

Baked Not Fried Steak Fries: Recipe with a Trick

Crispy outside and creamy center -- but not fried! The hot-water trick is from Cook's Illustrated.

Crispy Baked Steak Fries

2 large russet potatoes
1 tablespoon olive oil
salt and pepper to taste

1. Heat oven to 425 degrees. Wash russet potatoes, peel if desired, and slice them into the shape of steak fries, about 1/3 of an inch thick.
2. Fill a large bowl with hot tap water. Place sliced potatoes in the water for 10 minutes. Water will become cloudy.
3. Remove and drain sliced potatoes and towel-dry them pretty thoroughly -- or else they won't crisp up.
4. Lay a sheet of foil over a baking pan or pizza pan. Pour olive oil onto the pan. Pile the potato slices onto the oiled pan and toss until all are coated with oil. Add salt and pepper to taste. Separate the potato slices so they are not touching. Place in hot oven and allow to bake for 40 minutes, turning after 20 minutes.

Sometimes rather than use salt and pepper, I toss the raw potatoes with Cajun spices.

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