Has anyone made Corvino house fries? Food & Wine shows the nine-step process to crunchy happiness.

Too much work for a french fry. I cut mine into thick wedges, throw on a sheet pan

mix with evoo, coarse sea salt and pepper, and roast. Easy, and thick deliciousness..

 
I agree too much work plus deep-fried. Here is my method for crunchy baked fries

Made this up years ago when intrigued with potato buds as an ingredient. I still pretty much follow this method:

DOUBLE SPUD WEDGES

3-4 medium potatoes
1 egg
picante sauce
1 C dry potato flakes
1 C shredded Parmesan cheese
2 T cornmeal
1 T garlic powder
1 tsp pepper
1 T thyme
2 tsp paprika or ancho chili powder
salt to taste
Scrub potatoes. Cut each one into wedges lengthwise (make them medium thick). Mix dry ingredients in a food processor and pulse until fine. Mix egg and picante sauce in a bowl then coat potatoes. Then coat with the dry mix. Put on jelly roll pan with parchment, skin side down. Either drizzle with some melted butter or spray with cooking oil. Bake at 375° for 30-50 minutes. You could nuke the potatoes for a minute or two before cutting wedges- sometimes, depending on the potatoes, they take longer to bake.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/2019-12-29-18-21-00.jpeg

 
You can make a sourdough bread starter from them too. ;o)

And like the potato wedges they are great to dredge fish fillets in and then saute. Tilapia and salmon are my fave. Saute in a little butter.

 
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