Once again we looked to Melissa Clark in NYTimes Cooking for a wonderful recipe to make fries just that little bit healthier. These are baked at a high temperature and we used coconut oil which added some great flavor. Pre-heating the baking tray and turning the potatoes over a few times during cooking are the keys to success. We added a few extra herbs to punch up the taste. You can add more.
For this we used x3 or 4 Yukon Gold potatoes (skins left on but cut into 1/4-1/2″ thick slices, don’t make them too thick), 2 Tbsp vegetable oil, 2 Tbsp coconut oil, 1 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp pepper (you can also add chopped fresh rosemary to this as well).
Peel and cut the potatoes and place them in a bowl fully covered in cold water. Allow them to soak for at least an hour but as long as overnight. Remove from water when ready to cook and fully dry with paper towels.
Place a baking tray, with 2 Tbsp vegetable oil spread thinly on its surface, into the cold oven and then preheat it to 500 with the tray inside.
In a small pot melt 2 Tbsp of the coconut oil until its all liquid. Doesn’t take very long.
Toss the cut potatoes in a large bowl with 2 Tbsp coconut oil, salt, pepper, garlic powder and paprika so that they are all well covered.
Once the oven is preheated, remove the tray and VERY CAREFULLY place the potatoes on the preheated, oiled tray in a single layer – no overlapping if you can help it. They will sizzle and that’s good. Place the tray back into the oven.
Cook for about 5-10 minutes. Carefully remove the tray and turn the potatoes over. You may need to use a metal spatula for this and they make stick a little and it will be hot.
Switch the oven to “convection bake” at 450 and return to the oven for a further 15-20 minutes, turning a couple more times – every 5 minutes or so – until golden and cooked throughout.