"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 06-10-2009, 01:12 PM   #1
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Question Navigating oven "french fries"

So normally I would weed this one out myself and just keep making them until I got the trick. I will probably have to do a little bit of that anyway. But, I don't have tons of time as we are having company tomorrow evening and we are doing burgers, fries and malts. I do have a deep fryer so I can fry them, but I think everyone would appreciate oven fries (and I would like to make them that way).

Here is the recipe I used today:
  • 1 large baking potato
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 45 minutes in preheated oven turning often.

The fries came out burnt. I tried checking them and taking them out earlier but they weren't cooked. They did end up cooking a total of 38 minutes.

So, my next try, I will decrease the temp in the oven? Perhaps I should toss with olive oil right away but then leave the seasonings to later during cooking? The seasoning burnt pretty quick. I used russet potatoes, cut into wedges, skins on.

Should I cook them a bit before baking? I would love to not have it be a two step process if I can help it. Should they be soaked?

Also I have the option of glass, cast iron, a pizza stone or a regular pizza pan to use. Perhaps one is better over the other?

Thoughts, ideas and advice appreciated!

Thank you

__________________

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 01:56 PM   #2
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,157
I have not tried it but I did see a TV show about this. The lady boiled them for a few minutes first to remove some of the water. After that she tossed with a small about of oil and baked them.

http://health.discovery.com/fansites...pes/fries.html
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 06-10-2009, 02:02 PM   #3
Honey Badger
 
Join Date: Dec 2008
Posts: 2,287
Usually cut wedges will take a little longer to cook.Try lowering the oven temp to 375 degrees 40 minutes.The wedges are a thick cut.I'd peel them,then cut, add them to a large bowl,coat them well with the oil,add your spices,toss again coating well,put them on the baking sheet and cook.Pour the excess oiled into to.It won't hurt.

If you have a french fry cutter that will help,they cut the potatoes more uniformed.That way it takes the guess work out of the cooking time.I usually set aside the smaller pieces,and just cook the ones that are basically the same size.

If you want to can make a killer seasoned dipped batter.Deep fry @350 depending on the cuts and how dark and crisp you want your fries cooking times will vary.The longest would be 10 minutes per basket.Not over crowd,the potatoes and batter expand just a bit while they cook.They are sooo good.You can jazz it up any way you want.

Starter Batch
1 cup flour
1 1/2 cups water
1Tablespoon onion powder
1Tablespoon seasoned salt
2 teaspoons chili powder,or flakes
2 teaspoons paprika
1 teaspoon baking powder

When the batter is done,add your WEDGIE'S!!! :) to the batter coat well.Dip the basket into the hot oil,before you add the battered fries.It keeps them from sticking.Load your basket,medium fill.It's a little messy,but worth it.Cook it as you want.

Anything goes for the seasonings.The batter works best as medium not too thick or thin,you can adjust the amount of water used.

Good luck

Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 06-10-2009, 04:03 PM   #4
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Thanks a ton! The fries are in the oven now, a little smaller, at 375. I didn't boil them first, I want to see if I can get away with not doing it.

I wonder what boiling for a few minutes first does? (besides partially cooking them)

Munky I will have to try that batter the next time I fry - I haven't tried that before and it looks good!
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 04:49 PM   #5
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
I have had a french fry victory lol

Here's what I did:

Oven preheated at 375.

Cut a potato into smaller wedges (uneven wedges even). Put in a large bowl and toss with olive oil. Then toss with the following spices:

paprika
garlic powder
chilli powder
onion powder
salt

Equal parts of each.

I used a pizza sheet and lightly coated the bottom with olive oil for non-stick purposes.

Turned them after 25 minutes of cooking. Took them out at almost 40 minutes of cooking.

They are perfect! They are crispy on the outside, cooked all the way through and the spice combination is fabulous.

I did leave the skins on - to save on work...and I like the skins. :)

Photo:
Attached Thumbnails
Click image for larger version

Name:	fries 002.jpg
Views:	121
Size:	56.6 KB
ID:	7241  
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 05:11 PM   #6
Senior Cook
 
ErikC's Avatar
 
Join Date: Dec 2007
Location: Canada
Posts: 283
Glad to hear you had success! One of the things I learned about potatoes is that moisture is the enemy of crispiness. This is the reason most fries are cooked twice. The first time brings them up to a temperature that allows them to evaporate a good bit of the water that they contain. As powerplantop said, boil them partially first, then spread them on a baking sheet. If you stick them in the fridge they will dry out really quickly.
If I really want a nice crispy coating, I usually just use egg whites with lots of spices...low fat, and crisps up nice.
__________________

__________________
Erik

http://www.homemade-soup-recipes.com/
ErikC is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.