How to make fries in the oven?
Hello guys. I just curious how to make great fries in the oven? I've tried to do them several times but haven't succeed.
I use a French fry cutter. Put them in water so they won't turn black. I then put them in a huge strainer and rinse well with cold water, then blot dry. I pour a little olive oil in a bowl with whatever seasonings I want. The fries are then put in that bowl and rolled in the olive oil.
I use parchemnt paper on a heavy cookie sheet. Fries are placed in rows on the paper. Into the preheated 400 degree oven for 20-30 minutes. Salt and then toss in a bowl and serve. Sometimes I pour a little truffle oil on them and then place in the bowl.
I do 'oven fries' often with great success.... My recipe is essentially the same as Janet's, with a couple of adjustments:
I just cut them with a heavy, large chef knife. I have better luck with them more of rectangle (thin) than a perfect square
I use a plain baking sheet and the important thing is that I put it IN THE OVEN as it's preheating - that way, when you spread your potatoes on the sheet, they almost immediately develop a crisp on that side.
Bake for about 10 minutes and FLIP the pieces over, so that the other side also develops some crisp. Continue for another 10 minutes or so, and voila!
I do sweet potatoes or jicama with chili powder, red potatoes with rosemary & salt, carrots or parsnips... Any root type vegetable works.
I struggled making good fries in the oven for years. I read a trick in an old weight watchers cookbook and I live by it now. Cut your fries to whatever shape you like then BRINE them for 15 minutes in a mix of water, about a teaspoon or two of salt and a teaspoon or two of sugar. dry them well, top with seasonings and olive oil (if desired) and bake in a hot oven, between 400-450. If you want fries to be crispy, I recommend trying this method. It works for me every time.
Sounds good, will try.
I find if I salt sweet potatoes ahead of time a lot of the juices (since they're so much more moist) will be released thus giving me a more starchy fry similar to regular potato. That's just something I found out by accident (seasoning potato to bake but then finding out someone else was using the oven)
I made a recipe for Greek oven fries with lemon vinagrette. The potatoes were made in the oven with the vinagrette 2-3 hours earlier for 45 minutes, and then placed in the oven 15 minutes at 425 degrees prior to dinner. They were very crispy and tasty.
My oven fries are a favourite in our house. The basic recipe came from a book called "Lean and Loving it" which I bought on a weight loss kick years ago (long since abandoned). It is quick and easy and, in my version, no longer super low fat - but much less fatty than any other method. I mix good olive oil with minced garlic, salt, pepper, oregano then add potato wedges (or if you like them crispier make them smaller). Make sure there is a decent coating on the potatoes. Put some oiled foil or parchment on a cookie sheet in one layer. I always sprinkle some good quality sweet paprika on the fries in generous portion.
Depending on the size of the potatoes, it will take up to 45 minutes to cook in a 400 degree oven. Flip over mid way to get a nice crust on the fries. Sprinkle more paprika on the fries once flipped.
We eat the left overs cold the next day.