All righty. Has anyone tried Ray's "Perfect Oven Fries Every Time" recipe? I'm currently making some, but my Achewood Cookbook has been MIA since the move. I know it's in a box *somewhere*...but it has not yet turned up.

At any rate, I'm going off memory here. So far I've brushed the russet wedges with olive oil, and they are currently in a 450 degree oven, and the little wedges are standing up.

I'm planning on taking them out, re-applying olive oil, and flipping them onto their sides. Crank oven to 500 degrees, return baking sheet to the oven, and let the wedges roast until dark (I seem to remember Ray mentioning that he likes to sit next to the stove with the oven light on with a magazine, checking in on them periodically).

Is this pretty accurate? Does anyone have any tips or additional points that I'm forgetting here?

I am trying to avoid the hot-slug effect. I'll let you know how they turn out, but I'd be interested in hearing others' experiences with the oven fries.

An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes.




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Commercial Deep Fryer