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Is it possible to make CRISPY oven baked fries?

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

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  1. 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

    1. 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. 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.)

        1. 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

            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

              it converts starch to sugar which browns

              1. re: mamachef

                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

                "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

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