🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Oven-baked "fries"

I'm visiting my parents and am planning on making oven baked "fries" tonight. Anyone have a fool-proof method? I'm going to have to use good old russet/Idaho potatoes. Thanks in advance!

asked by MTMitchell over 2 years ago
5 answers 860 views
Default-small
added over 2 years ago

If you par boil the potatoes then cut them into wedges with the skin on drizzle with oil and bake they will be crisp just season them as soon as they come out of the oven

Melissa_mitchell
added over 2 years ago

Great -- thanks!

Bigpan
added over 2 years ago

Hot oven! Maybe 400F.

Farmer's_market
added over 2 years ago

I think it helps the flavor if you soak the wedges in hot, salty water for about 20-30 minutes before baking. Dry well on paper towel, then toss with oil and s&p so they're well coated (I do it right on the baking sheet.) Hot oven (400-425) and turn once halfway through. Also, don't cut the wedges too thick so they cook through inside by the time they're brown and crispy.

Melissa_mitchell
added over 2 years ago

These ideas worked beautifully! Parboiled them in salty water, they sat for a little while, cut then into not too far wedges, oil, salt and pepper, 425 for 35 minutes with a flip. They were great and my parents loved them. Thank you all.