**found in April 2012 Oprah Magazine
Another tantalizing french fries recipe from Oprah Magazine. Yum!! So happy there are gluten-free recipes like this to share. Sharing is caring! I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination. Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear. Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil. And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy. And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often. Bummer.
2 large russet potatoes (about 1 pound each)-scrubbed
1/4 cup canola oil (can use veggie oil if needed)
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
1. Preheat oven to 475 degrees. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut potatoes in half lengthwise and then cut each half into 6 long wedges. Submerge potatoes in a large bowl filled with hot water and soak 10 minutes. Drain, rinse, and pat dry with paper towels.
2. Toss potatoes with oil, salt, and pepper. Arrange, without crowding, in a single layer on prepared baking sheets. Cover each pan tightly with aluminum foil. Bake 5 minutes; remove foil; bake 15 minutes more. Flip potatoes and orate pans, then bake until browned and crisp at the edges, 10-15 minutes more.
Makes 4 servings. Active time: 15 minutes/Total time: 50 minutes.
Enjoy! xoxo Julie