Home Cooks! What am I doing wrong with my oven fries?

Lounge
21

So you’re saying make a cooked potato into fries?

Interesting.

1 Like
22

I’d try and help but my muffins turn out like little flat cookies.

3 Likes
23

I mean, I do chips, but yeah I also soften them up a bit first in the microwave.

2 Likes
24

And lots of oil. The oil makes them brown and crispy.

2 Likes
25

Homemade oven fries will always suck.

If you want quality get packaged fries or order in.

26
3 Likes
27

I love this thread. May have to try out some of these ideas.

1 Like
28

  1. Put sliced fries on a cookie sheet and cover with a lot of salt or sugar. Let sit for at least half an hour so that the salt or sugar can draw out excess water.

  2. Toss in oil and spices. Don’t skimp on the oil.

  3. Bake at a high temperature. We’re talking 450F to 500F.

  4. Make sure you use parchment paper to keep bottoms from turning black.

3 Likes
29

We make sweet potatoes cubed and then roasted with salt and pepper. I turn them over half way through

1 Like
30

For me the best fries are the home made ones. Not that frozen chips are terrible I’ve not had home made chips for.ages though. I struggle with peeling and cutting.the potatoes. It’s probably a big no no now but the best chips/fries I’ve had were cooked with lard.

3 Likes
31

Lard does make great chips

2 Likes
32

The best fish and chips I’ve ever had was a fish supper in Scotland,with chips cooked in lard.

3 Likes
33

We use haddock a lot up here. Much prefer that to cod

1 Like
34

Is that common in the UK? Something I would need to keep in mind as a vegetarian if I ever traveled there.

35

Yeah you’ve got to add enough oil @Charles_Foster

1 Like
36

There are many others to choose from on Amazon. We had an industrial one at the restaurants I worked in. Perfect fries, all the same size, every time.

https://www.amazon.com/French-Cutter-Potato-Strongest-Heaviest/dp/B0882M9TMJ

1 Like
37

This from the Wikipedia article on lard.

In baking

Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[5][41][42]

Lard was once widely used in the cuisines of Europe, China and the New World and still plays a significant role in British, Central European, Mexican and Chinese cuisines. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses.[11][12]

38

IDK. Did you pre-heat your oven? I don’t know if that would make a difference.
Is the oven rack at the right height? Are the fries spread out evenly on the pan?
Try putting the pan of fries at a different angle. If it’s a rectangular pan try putting it crossways or longways.

Maybe bake the fries for the first ten minutes than turn the broiler on and roast them for five minutes until they’re crisp?

Or forget about fries and make rice or pasta instead.

39

This topic was automatically closed 14 days after the last reply. New replies are no longer allowed.