I have to share this, I've tried for months to perfect homemade French fries and after two meals of perfect fries,,, here's how you do it. These don't come out soggy, burnt or yucky. They're delicious.
Place oven racks at next to the lowest and next to the top of the oven. Line 2 cookie sheets with parchment paper.
Scrubbed Idaho (or other large spud, including yams)
Salt and other seasoning to taste.
Slice the potatoes into French fries the size you like them. Toss them into a bowl of cool water. Rinse well, then let them soak in cool water while you heat the oven to 415 degrees. Drain them well, pat them dry with paper towels, distribute on the 2 cookie sheets, drizzle with olive oil and pop into the oven.
Bake 15 minutes, rearrange the cookie sheets, bake another 15 minutes, and you will have some very, very good French fries.
2 notes: I've never used more than 3 potatoes, and if you use sweet potatoes, you'll get a good work out slicing, but they're really good! 3 spuds make enough to serve 5 people as a side, or 2 people and a hungry dog as a main course.
Rinse the artichoke hearts in water, drain and soak in the yogurt.
Chop the onion, saute over medium high heat until well browned. Add the diced carrot, celery and squash, adding additional oil if necessary. Reduce heat to low. Add the garlic and saute.
Cool the veggies, mix them with the vogurt & chopped artichokes.
This is good as a dip for veggies or gluten-free crackers, corn chips. I usually nuke it in small amounts with a little grated cheddar cheese on top after warming it in the microwave, but it's good right out of the frig' too.