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Crispy Oven Fries Recipe
Recently while reading an article on how to use #hashtags this restaurant that served burgers/fries was highlighted because of their use of hashtags that said #frydays and how it boosted their presence. I loved it…..FRYDAYS and wanted to have some posts based on the oven fries I make (and would love to make). So, on that note, HAPPY FRYDAY and let’s make my Crispy Oven Fries Recipe.
I’m not going to lie. I.Love.Fries. I do, but I don’t eat them all the time. In fact, very rarely, although my recent trip to Canada had me drooling over fries and gravy again after a long absence. Even most restaurants that serve fries, offer gravy as a side there. True. And it’s lovely. Gravy is, and so are the fries. So I’ll offer that as a side of the side today. A side of fries with a side of gravy. Who needs a main course when you already have Crispy Oven Fries. Sigh. I’m not even hungry right now (cause I made fries tonight (that I had with gravy). FYI, it’s a rare treat.
It’s not like it’s rocket science. I’ve made my sister Patti’s potato wedges for years and really love them. You’re basically cutting in wedges and brushing them with butter, then sprinkling seasonings and parmesan cheese. Yup, really good.
In reality, I went back to something I used to do when my kids were growing up and we had a fry cutter. This clunky metal thing that my kids used to love to help with. Once cut, I soaked them in cold water before deep frying them. It made them so crisp! I rarely cook in that much oil anymore but I do love the fries.
- Good Potatoes Red, White, Yukon Gold or Russet. It’s all preference, just make sure they’re healthy looking and as free from cuts etc. Also look for the least amount of green (when left in the light)
- Baking Sheets… I like these ones, they don’t warp from the heat
- Parchment Paper or Silicone Liners
- Olive Oil (or whatever oil you want to use)
- Seasonings…..I used pretty standard ones here. I’ll go a little crazier next time (don’t you love SmashBurger’s Rosemary Fries?)
- Oven (but you knew that already:))
- Large Bowl
- Sharp Heavy knife for cutting safely
- Paper for cone (totally optional) Tape does not stick to parchment. If you use just that you’ll need a stapler
Secrets to Oven Baked Fries
- Cut potatoes so that the size is uniform
- Soak in Ice Cold water with salt for up to an hour prior to cooking. You can go the extra mile by dumping the water at 30 minutes and adding more ice and water
- Rinse and Dry… yes, make sure you pat dry your fries dry ….. Wet Fries = Soggy Fries
- You’ll need to toss in some kind of oil and then toss with your favorite seasonings
- Parchment Paper or Silicone Baking Sheets. You can use foil but spray with cooking spray
- Spacing your fries is one of the keys to crispy fries. If you crowd them, they won’t crisp as well
- Oven Temperatures: Cook them first at about 375° for about 20 minutes. Then turn up the heat to about 445° and cook for an additional 20 minutes. If you have cut them very thin, this won’t take as long. (If your oven is dirty it might smoke a bit.)
That’s it. The secrets to crispy oven fries. The recipe for what you put on them is like the icing on the cake!