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Is it possible to make CRISPY oven baked fries?

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cherrybounce Aug 15, 2011 03:53 PM

I've followed so many recipes, but no matter what the fries are soggy or limp. Any suggestions? Thanks.

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    fourunder Aug 15, 2011 04:02 PM

    You need oil and a sheet pan made of metal, preferably non-coated .....no Corning Ware or Pyrex Glass. Steak-Cut triangular shapes are better than Shoe-String rectangular from my experience

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      Eat.Choui Aug 15, 2011 04:04 PM

      what recipes are you following? It would help to know where you are starting from.

      Some tips I learned:
      -Soak the cut potatoes in water and dry with paper towel.
      -Preheat the sheetpan.

      1. mamachef Aug 15, 2011 04:08 PM

        cherrybounce, I have not had great good luck w/ crispy oven fries at all - I basically started just roasting potatoes instead. Then, a friend turned me onto Crash Hot Potatoes. They are ridiculously simple and incredibly crispy and delicious. Basically the method is to boil small (about golfball-sized) new potatoes until they are JUST barely tender, and set aside. Then, on a metal sheetpan, drizzle a good qty. of veg. oil - about 3 T. (Oven turned on at this point to 450). Now take the little 'tatoes, and a potato masher. Put the spuds onto the cookie sheet, and give them a crush. You don't want to decimate them; just flatten them and give them a good nubbly surface, which you then drizzle with oil and any spices, herbs or salts that your family likes, and let the little devils bake happily for about 20-25 minutes, until ridiculously brown and crispy. Another trick to try is to melt butter in a dark, uncoated metal baking pan in the oven, and gently toss your fries in just a bit of flour; enough to coat v. lightly. When the butter is melted put the fries onto the pan, turn them over so all is coated, and let them bake away at about 400 for about 45 minutes, turning once about halfway through. (props. for this are a stick of butter/marge to 4 large potatoes cut in eighths. - and you can also put parmesan and herbs into the flour coating.)

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          escondido123 Aug 15, 2011 04:23 PM

          The answer is yes, yes, yes. We just had them last night. We do russet potatoes, soaked for half any hour after cutting and then dried on paper towels and tossed with olive oil in plastic bag and laid out carefully on a big cookie sheet. They can't touch and they need to be a single layer. Put into 450 oven for 25 minutes--take them out and turn them one by one--put back info another 25 minutes. Golden brown and absolutely yummy. This is for fries about the thickness of your finger. Convection makes them better too.

          5 Replies
          1. re: escondido123
            mamachef Aug 15, 2011 04:26 PM

            Is it the soaking that's the secret? I've never done that but it makes sense, per removing just a bit of that starch.

            1. re: mamachef
              thew Aug 15, 2011 04:33 PM

              it converts starch to sugar which browns

              1. re: mamachef
                r
                RGC1982 Aug 18, 2011 07:38 PM

                I never soak. I cut steak fries, triangular wedges the length of russet potatoes. I toss them in olive oil, salt, onion powder and smoked paprika, but I am sure that only the salt and olive oil make a difference in the texture, we just like them a tad spiced. I lay them, spread out, on a half sheet pan, single layer, and roast at 425 degrees. I do turn them one at a time and put them back in for another 25 minutes. They come out pretty crispy if they get enough air around them, so don't crowd them. My sheet pans are aluminum or stainless steel, but not non-stick, and I don't think it makes too much of a difference if you pre-heat the pan.

              2. re: escondido123
                AreBe Aug 18, 2011 09:08 AM

                "They can't touch and they need to be a single layer."

                You'll never get good crispy fries without following this.

                1. re: AreBe
                  e
                  escondido123 Aug 18, 2011 09:17 AM

                  And you have to turn them one by one. It takes time and is kind of tedious so I have friends who try it once and give up because they aren't willing to be as meticulous as my husband--he's the one who makes them because I'm not quite so patient.

              3. BananaBirkLarsen Aug 15, 2011 05:24 PM

                I've also found that parchment paper makes them easier to turn and prevents your bottom crispy layer from being left on the sheet.

                1. c
                  carbondiamond Aug 18, 2011 09:51 AM

                  I parboil my cut up potatoes till half cooked, drain and dry on paper towel, toss with oil and then place on a very hot, preheated heavy cookie sheet with a little more oil added at that time. Preheat that oven and cookie sheet to 450 but don't oil the sheet until potatoes are added. It works very well for me.

                  1. nomadchowwoman Aug 18, 2011 10:46 AM

                    Soaking definitely helps. And I'm going to try thr parchment paper trick next time. But this helps w/crispness, too: after the initial the initial bake at 450 for 25-30 minutes, raise the oven heat to 500 and bake for another 20-25 minutes.

                    1. j
                      jlhinwa Aug 18, 2011 11:02 AM

                      I haven't tried to do really crispy oven fries but am going to follow some of the suggestions posted in this thread.

                      I have had success doing oven baked potato chips that come out beautifully and very crispy.

                      1 Reply
                      1. re: jlhinwa
                        t
                        teezeetoo Aug 18, 2011 12:01 PM

                        yes to the soaking, hot oven, don't have them touch. I find steak-size cuts crisp up better than flimsier cuts and I find peanut oil works better in a very hot oven than olive oil.

                      2. d
                        debmykar Aug 18, 2011 12:42 PM

                        I boil them (par-cook) for a couple of minutes enough so that when you have them in a sieve and you shake them to dry them the outside of the potato ( i cut them into discs) get roughed up(sort of fuzzy) the make sure they are dry (lay on tea-towels or paper towels for a minute) then lightly coat with oil and bake turning halfway through. I think I learned this on serious eats but could not find it when I went to look for it for you to verify bake temp. I am thinking it is 400 for 25 mins.

                        1 Reply
                        1. re: debmykar
                          nomadchowwoman Aug 18, 2011 01:15 PM

                          Paula Wolfert has a recipe for roasted potatoes that does just that (par-cooking and then shaking "til fuzzy in a sieve), and they turn out amazingly crisp.

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                          adido Aug 18, 2011 01:05 PM

                          I toss mine with oil and spices in a zip loc baggie so they get evenly coated. But my real trick is I cook them on a cooling rack on a cookie sheet allowing them to be cooked from both sides at the same time. I do the same technique for my “oven-fried” chicken tenders and roasted tofu- it helps a lot. My cooling rack has a grid pattern, not just parallel lines so that helps with things not falling through.

                          1. r
                            Rick Aug 18, 2011 06:04 PM

                            I'm going to say it depends on your oven. I have a "normal" electric oven and I can't get crispy oven fries. I've tried on a stone, on metal, in ceramic, high heat, broiler, nothing crisps them up.
                            My mom has a gas Wolf oven with convection, she threw her fries in a ceramic baking dish and they came out super crispy. She did nothing special to the fries before hand, simply cut them up, olive oil, salt, and she gets crispy oven fries.

                            1 Reply
                            1. re: Rick
                              danna Aug 19, 2011 06:06 AM

                              I , too, have a convection oven (although not a gas Wolf...envy) and my fries are crispy as hell. I prehead the baking sheet and cut the fries quite thin. You'll cut your mouth with them.

                            2. CindyJ Aug 19, 2011 08:08 AM

                              You might want to try this variation of oven-baked fries. They're crispy and really delicious. (Note that the oven temp. given in the recipe is in centigrade, not fahrenheit.) http://www.jilldupleix.com/recipes/re...

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