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?
Everyone deserves a sweet holiday.
Thanksgiving Desserts for Everyone At the Table
Thanksgiving Questions? Our Team is Here to Help.
The Best Gifts for $50 or Less
A Tweak To Let Biscotti's Nutty, Fruity Self Shine
Bold New Colors for Our Favorite Bottle Grinders
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)