Sunday, May 2, 2010
Oven Fries
This doesn't count as a recipe post since I have been wholly unsuccessful at making oven fries, leaving me with nothing to post. Rather, this is a plea for help. Do you have any tips on oven fries? I feel like it should be easy. Potatoes, oil, salt, bake. Right? Mine never brown, but stick like crazy to my pan. What am I doing wrong? I've tried extra virgin olive oil and regular vegetable oil. I've cooked them at 400, 425, and 450. I've cooked on aluminum foil and straight on the pan. Same thing every time. They taste good, but look awful - pale on one side, almost burnt on the other. Any tips? Do I need to soak the potatoes first? Should I not salt them until they're done? Is there a particular potato I should be using? Any hints you have would be greatly appreciated!
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5 comments:
Bill's mom made the BEST sweet potato fries recently. She cut them evenly into 1/2" slices and tossed with oil and cinnamon or sugar.
I *THINK* she said she baked them for like 20-30 minutes covered with foil in a pan and then uncovered them once they were mostly cooked through to get crispy on the outside. I will ask her again to be sure.
I cooked sweet potato fries recently following a recipe I got from the cooking class you guys gave me for Christmas. They turned out great - here's the recipe:
4 sweet potatoes, 2 tsp sugar, 1/2 teaspoon salt, 1/4 tsp black pepper, pinch (I used 1/4-1/2 tsp) cayenne pepper.
Slide potatoes into 8 wedges each. Combine remaining ingredients. Lay potatoes on their side foil on a lined baking sheet and spray potatoes with Pam. Sprinkle with 1/2 seasoning and turn potatoes. Repeat spraying and sprinkling. Bake 10 min at 450. Flip. Bake an additional 10 min.
They tasted and looked great. The key according to the chef is not to try to stand them up and be sure to flip them 1/2 way through cooking.
Good luck!
One more thought - I think in the sweet potato recipe the sugar helps brown the potato on each side. Maybe ending with a quick broil on each side would help with regular potatoes? Maybe it won't be necessary, but it's one more thing to try if they aren't nicely browned at the end....
Thanks ladies! I'll try the tips. Keep your fingers crossed for me!
Is it weird I barely pay attention to how I do oven fries? Maybe we're just not that picky about them.
I think I cook around 400 degrees, 30-40 minutes, sliced thin. Tossed with olive oil, salt pre and post.
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