6

My first ever stab at french fries, and 20 minutes with olive oil and seasonings in the oven preheated at 450*F was not enough to make them crisp. They were cut thick.

Could I simply cook them longer to dry them up? They have the texture and consistency of a baked potato.... except the skins are crisp

Improve this question
2
  • 1
    Note that many "baked" french fries, as well as many "baked" potato chips, are actually fried, then baked.
    – Joe M
    Feb 5, 2016 at 20:02
  • Sounds like you made the kind of fries I like....
    – shadowtalker
    Feb 6, 2016 at 0:48

2 Answers 2

Reset to default
7

There are a few questions on this site about French fries, I'd suggest you take a look. But I think the best answer is: baked sticks of potato do not French fries make. French fries are deep fried. You can never get the same results in air, although air fryers do come close. A normal oven bakes, not fries.

Here are some sites that experiment with fries and crispiness [1] [2].

Improve this answer
1
  • Those links take Fries to the next level, thank you
    – Jonathan
    Feb 5, 2016 at 17:27
10

You can try a few things:

  • dredge the fries in cornstarch (whack them in a plastic bag, give it a good shake), shake off the excess, then season.
  • ensure the fries are in a single layer in the pan - crowding and stacking will mean they steam, not roast
  • when they're nearly done, turn the oven off and leave them in there for 20 minutes or so before serving.

I would also avoid cutting them thick. They should be french fries, not steak fries.

Improve this answer
5
  • +1 I completely agree about avoiding thick cuts for sweet potato fries. :3
    – Jay
    Feb 5, 2016 at 16:07
  • The potatos were so hard to cut with a knife! I actually hurt my hand from the pressure on the handle. Am I doing something wrong? That's why I went thick -- after two potatoes my hands were red and I went back to programming computers.
    – Jonathan
    Feb 5, 2016 at 16:32
  • +1: I make sweet potato wedges which are meant to be soft inside (according to me) but they're crispy on the outside because I dust them well with polenta (mixed with paprika, smoked paprika, cumin, thyme, black pepper...). And cook them spread out in a single layer.
    – Chris H
    Feb 5, 2016 at 16:51
  • @JonathanLeaders A sharp knife and practice both help. Or you can upgrade to a mandolin-style slicer for better consistency and easier cutting.
    – logophobe
    Feb 5, 2016 at 18:46
  • @chris: polenta dusting is a great idea! I just made sweet potato fries from the blog, smitten kitchen, substituting sweets for Yukon golds. They stuck to the aluminum foil; soggy, limp and was unhappy with the result. I am trying minimalist baker's website for crispier fries next!
    – user43273
    Feb 9, 2016 at 23:47

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.