Okay, I know that real, fried "fries" are impossible to beat. I don't have a deep-fryer though, and I try to eat as healthfully as possible. I've tried time and time again to bake "fries" with no success. I've used sweet potatoes, russets, and Yukon golds. I've tried soaking the raw potatoes in water. I've experimented with temperatures, and I've tried various recipes. The potatoes always turn out soggy/soft or burnt. I'm becoming convinced that crispy baked "fries" do not exist. Can someone please prove me wrong and explain how it's done right?
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)