If you eat fries often, the oven method would definitely be a wiser choice. Waxy potatoes like Yukon Gold or red varieties don’t have the starch needed to get as fluffy or crisp. There’s something I’m not understanding about oil. Using a knife cut potatoes into 1/4" sticks and place in a large bowl of cold water (add ice). In the unlikely event of leftovers, you can reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Generally the walls of the pot should rise at least 10 cm / 4 in above the oil so that there are no spillovers. Oven-baked fries never get as crispy as oil-fried fries, but the cornstarch really helps. My father many years ago (I am talking about 50 years ago) would fry beef fat that was trimmed from a roast or steaks. If you have an unusual fry flavor preference, please tell us about it in the comments section. A few potatoes, like Kennebec and Yukon Gold, fall in between (medium-starchy). Tips for Making the Crispiest Oven Baked Fries. Your photos are so great that I have to go make fries now! Voting this Up and Useful. Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. Thanks for the vote and comment! Thank you for coming by! Skillet fried potatoes are challenging to get just right, but I am sadly unsure in what way a thermometer could help make it easier! : ) It really is a beautiful knife. I've pinned this to my recipe board so I can try your technique next time I make fries! If it works, I'll adjust the recipe. Seasoned with French Fry seasoning. The secret? I used just 2 tablespoons of coconut oil for the whole batch. Happy frying! Now I know what to do thanks to you! The extra step isn't difficult and really is worth it. The cornstarch really does make them crunchier. Our friends rave about these fries and say they're better than the old-style McDonald's fries. I'll have to try that next time! I fry mine until halfway done and then freeze for at least 7 hours or until the next day or whenever I feel like fries again.........the best fries ever....... Vespa Woolf (author) from Peru, South America on November 27, 2012: Flashmakeit, I'm glad you're a fellow fry lover! The water-cornstarch bath, as well as frying the potatoes twice, are the secrets to crispy, golden brown, deep-fried sweet potato fries.Soaking the raw potato strips in an ice water bath at the start also helps to keep the potatoes from sticking to each other, and adds to their crispiness. Place a wire cooling rack on top of a baking sheet. Using a deep oil thermometer, heat vegetable oil to 325 Fahrenheit (165 C). VVanNess, you definitely can't beat the fresh herbs! Following safety guidelines is definitely important when deep frying. If I can find a way for THermoWorks to make homefries easier or better, you can bet I’ll put it up here! Mrs. Menagerie's fry seasoning recipe has sea salt and paprika, among other things. Starches are, in fact, composed of chains of simple sugars. Mazeltov! I do love fries I have to say bit do not make them. I’ve used several thermometers in the past with the same result. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry. Try frying them a little longer, just don’t let them brown too much. It's my favorite kitchen tool by far. This oil is too hot! The thinly sliced, skillet fried, with the right balance of crispy and tender that our Grand Mothers use to make. I am looking forward to the rest of this series. Soaking the potatoes in cold water first and lightly dusting them with cornstarch before frying (a tip from Cooks' Illustrated) considerably ups the crispy factor.
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