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Amazing French Fries!

Good Sunday morning everyone!
I hope you all have had a nice weekend, it was pretty quiet around here. It’s been a bit cold out so we just mainly stayed inside.
So anyways, Hubby and I have been doing awesome on our diets and workouts and both were craving a hamburger, but really didn’t want to go out and ruin our diets. So, I just made them, complete with the fries and all! I used the “man pleasing bacon cheeseburger” that you can find under the “beef” tab on this blog. I didn’t use the bacon this time, but honestly that recipe is so packed full of flavor I really didn’t miss it.
Oh, I need to add also, that this is a baked French fry recipe. Now, before you dismiss the idea of baked fries, hear me out. These fries are incredible, crispy and soft at the same time. I cut mine a bit thicker, so they came out almost as steak fries, but you could easily cut them thinner and achieve a more crispy texture.
I promise you won’t be disappointed, please give them a shot!

Ingredients:
– 5 russet potatoes, peeled and cut lengthwise into even sized wedges
– 5 tbsp. oil of your choice (I used canola), divided
– salt, pepper, seasoning salt, garlic salt, etc. pretty much whatever you prefer to season with, to taste

Directions:
Place the peeled and cut potato wedges in a large mixing bowl, cover with water and let them soak for about an hour.
After the hour is up, preheat your oven to 475F.
Using a heavy rimmed baking sheet, pour 4 tbsp. of the oil onto the sheet and spread out evenly, sprinkle the pan with some seasoning, and set aside.
Next, drain the potato wedges. Spread them out on a clean kitchen towel or some paper towels and dry them completely. Dry out your mixing bowl, and return the potatoes to it. Pour the remaining tbsp. of oil into the bowl and mix well, evenly coating the potatoes. Arrange the potatoes in a single layer on the baking sheet, and cover tightly with foil. Bake in the preheated oven for 5 minutes. Once the 5 minutes are up, remove the foil and continue baking for another 10 minutes. Rotate the pan after the 10 minutes, and continue baking for an additional 10 minutes (for a total of 25 minutes).
Remove the pan from the oven, and turn the wedges over with a spatula turner, the underside should be nice and crispy. Place the baking sheet back in the oven, and bake for another 5-10 minutes (depending on the desired texture). I did only 5 additional minutes because I still wanted some softness in the fries.
Remove the pan from the oven for the final time, and place the wedges on a paper towel lined plate, to absorb excess oil. Season and serve!

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