Oven Fries?
Anyone know or have access to the Cooks Illustrated recipe/technique for oven fries? I made them once and they were masterful, but I can't remember how. Let my website membership lapse, now have a membership to Cook's Country, but that technique makes use of a microwave (which I don't have) - and I'm sure you all know how maddeningly specific the ATC recipes are. My "old" recipe is a master of seasoning but leaves something to be desired in the basics. Any help would be greatly appreciated.
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Thanks to all who responded. I will probably make these in the next couple of days. My husband bought frozen fries yesterday which cut my experimentation short. The seasonings I use for 2 large potatoes are:
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepperNot sure if I will use them this time, or if I will just try to (re)learn the technique. I am a pretty bad cook, which is why I rely on ATC so heavily. My latest project is to use their methods to learn a few new dishes by heart so I don't have to read a recipe all the time.
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re: evewitch
Do you add all your seasonings before you roast the potatoes? I never make potatoes really but the one time I did try to please my husband with oven fries i added seasonings to the potatoes before baking - and all the seasonings like paprika burned ont he outside! (no, it wasn't too hot in the oven) Do people open up the oven half way and add seasoning other than salt or pepper? Do you sprinkle it on at the end? I just followed instructions that said to do it before hand and I did....
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re: Allice98
I make oven fries by tossing the unsoaked wedges (I peel mine due to my family's preference) in olive oil, onion powder, smoked paprika and salt. Because I add all this together, the paprika and onion powder are in the oil and don't tend to burn. In fact, that is what got me using onion powder to begin with -- real onion bits were burning.
I roast mine on a cookie sheet at 425 until the start to crisp on one side, then use a spatula to flip them over. Non-stick pans work better for this, but if I have one of my regular pans out and decide to use it, I just use a flat metal spatula to carefully unstick the wedges for the flip.
I am going to try your seasoning mix. It sounds delicious.
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todao
Aug 20, 2009 01:37 PM
The CI method simply calls for evenly sliced potato wedges that have been soaked in warm water for about 10 - 15 minutes then dried and tossed with some oil in a large bowl before putting on a nonstick surface (e.g. silpat) and seasoning them. As I recall, they covered the pan with foil and baked the potato wedges for about 5 minutes before uncovering and baking another 10 - 15 minutes.
It's pretty straight forward. I use a similar approach for oven fries but I don't soak my wedges and I don't do the foil cover thing. I also prefer to make them with skins on. I bake mine at mid-oven, 450 - 475 and I've never found that to be necessary to dover them, as long as I remember to turn the pan end to end in the oven every five minutes or so the are less apt to over brown.›3 Replies-
re: todao
The CI one also uses LOTS of oil -- ending up with a product that's significantly less mess, but almost no better for you than actually frying. They specify that in the recipe.
I par-steam mine in the microwave before tossing with a little bit of oil and then baking on a cookie sheet at 400, tossing often. Put salt on the dry sheet before you add the potatoes, and they will stick less. (I think that's part of the CI method, too -- the salt almost works like ball bearings.)
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