Here are the secrets to the best oven French fry ever. Tasty, crispy, healthy and did I say easy. Now you can do it too.
All the blogs have oven baked french fries. So I’ll jump in too. But I don’t want to be flipping half way through. I what relatively simple prep and simpler cooking. But I want crispy and tasty too. I’m so picky…
I read a lot of recipes before trying this and then several cooking’s before I was satisfied. So what did I learn?
- You need to cook at a high temp. I ended up at 425 convection. I think convection is important if you are using the rack not to have to flip the fries.
- The potatoes must be soaked, rinsed and then dried or they will just be a mushy mess.
- A light coat of oil adds some taste.
- Put the salt on before you bake.
- If you put them up on a rack, they will brown all around, and you do not need to flip them half way through
- Never overlap fries. If they touch some, they will be ok since they will shrink a little and still brown.
A darn good fry.
Notes: I do these with the oven baked drumsticks. The timing and temps match nicely. Preheat before getting the potatoes cut and soaking. Work on the drummies and get them in. Then drain, rinse and dry the fries. Mix with a little oil and spread out on a rack. Salt and stick them in with the chicken. The chicken will get done first. Remove the drumsticks and let them rest a few minutes while the fries finish up.
Start with a couple of medium russet potatoes. That will make four servings. Preheat oven to 425 convection. If you don’t have convection, you can use 450 degrees or stay a 425 and it will take a bit longer.
Peel potatoes if desired. Cut your fries. I use a mandoline, but a knife will do.
Place in cold water and soak for 15 to 20 minutes.
Rinse the fries with cold water and place on a towel and dry reasonably well.
Dry the bowl and put fries back in and mix with about a tablespoon of oil.
Prepare a baking sheet with aluminum foil and a rack. Spray with PAM.
Spread the fries on a prepared rack. Give a light sprinkle of coarse salt.
July 4, 2016