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are great Oven Baked Fries a possibility?

Just checking to see if anyone has a way to do good fries in the oven. Thanks!

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  1. I do them all the time. I cut them fairly thick, a healthy glug of canola to coat them all thoroughly and cook at a high heat (425 or 450). they take about 20 mins, make sure you give them a flip a few times.

    3 Replies
    1. re: cleopatra999

      Thanks, Cleo. How do you keep them from sticking? Or is it not a problem?

      1. re: Tom P

        My experience is you need to use a shallow metal pan and decent amount of oil ...... make sure you allow them to brown or crisp sufficiently before attempting to turn.

        I cut in the shape of style of Steak Fries, i.e. length wise in a triangle shape, 3-4 per depending on size. I only turn twice....Start on the skin side, then once each on the flesh sides. I also season with Kosher Salt and Fresh Cracked Black Pepper prior to placing in the oven......

        1. re: Tom P

          Sheet pan, lined with foil, then covered in parchment paper. I leave the skins on, cut into "steak fries" and soak in a bowl of cold water.

        1. I have had success cooking them on a rack placed in a sheet pan. Also check other Fires threads here recently and blanch them before cooking.

          1 Reply
          1. re: travelerjjm

            That's what I do!! Plus by placing on a rack you don't have to fiddle with flipping. Also, soak in vinegar water, not just plain cold, then dry completely and mist with spray oil.

          2. I think the other key is not to crowd too many potato wedges/fries on to the pan together. If they're too tightly spaced, they will steam rather than crisp up.

            2 Replies
            1. re: ciaobaby

              And, don't flip them before they're nicely browned. They could stick if you try to flip too soon (kind of like when you brown chicken).

              1. re: ciaobaby

                I agree with all of the above. I have one roasting pan that is old, really old and well seasoned. My new roasting pan doesn't do them right, they totally stick. Let them cook longer than you think too.

                I have tried many different potatoes and find a yukon gold works better than russet. The larger red work too, and I always leave the skin on.

                Make sure you use an oil for high heat or it will just smoke and burn away. Canola works great for me.

              2. My husband makes great ones. Fairly thick cut Russets allowed to soak in water for a good hour and then rinsed. All are dried thoroughly and then tossed with olive oil in a plastic bag until coated. Laid out on heavy pan one by one, not touching, and put into 450 oven with convection on. Turn after 20 minutes, should be done in 20 more (add at least 5 minutes without convection.)