Oven Fries (technique question)
I've made oven fries before, and they've come out fine, but lately, I seem to have lost the hang of it.
They come out soggy instead of crisp. Also, they take too long.
Here's how I did it last night - they tasted ok, but took over an hour and weren't crisp:
On a cookie sheet, I've placed my sliced potatoe wedges (from 6 med. (fist) size potateos).
Drizzled with light olive oil, seasoned with kosher salt, freshly ground black pepper and a bit of cayenne pepper or paprika.
Placed in center of 400F oven for 1/2 hour - when I tested them they weren't cooked through.
I think the problems are:
-too many potatoes on the sheet (but I'm cooking for 6 people - two batches will take too long).
-too much oil (I should measure more accurately - I never measure anything, usually cook by feel, but I'm willing to admit defeat, here).
-oven not hot enough
-maybe I should par-cook the potatoes (if so, and I do it in microwave, should I season first?)
Any suggestions? - Sandyj
Also: I want to try this with thinly sliced, skin on, sweet potatoes.
I'm slicing potatoes into wedges (about 1 inch thick), leaving the skins on.