Wednesday, March 26, 2014

In the Kitchen: Oven Baked Fries

All blogs have their own rendition of oven baked fries so I thought I would jump in too. Read further for tips on how to make the crispiest fries.. without frying them!

T i p s 
1) High starch potatoes = crispy fries. You can tell if your potatoes are high starch if you cut it with a knife and a milky white residue is left on the knife.
2) On that note, starch in potatoes determine their purpose. 
High starch potatoes = baking, mashing, french frying 
Medium starch potatoes = roasted potatoes, scalloped, gratins
Low starch potatoes = salads
3) NEVER overlap the fries. If they touch a little, they will be okay since they shrink but overlapping causes the potatoes to steam and not bake which leaves you with a mushy mess.

I n g r e d i e n t s
  • 4 large russet potatoes or any other high starch potatoe (Russet potatoes have the highest starch content, which means crispy exteriors and flaky interior!)
  • 4 tbsp vegetable oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp oregano/basil/rosemary
D i r e c t i o n s

Preheat oven to 400F

s t e p 1
Cut potato into strings.

s t e p 2 (this step is completely optional but will help make your potatoes MUCH crispier)
Soak them in a bowl of water for about 15 minutes. Then, bring a pot of water to a boil and par-boil your potatoes for about 10 minutes - 15 minutes.

s t e p 2
Mix oil, paprika, garlic powder together. Coat potatoes with oil and spice mixture and place on a baking sheet in a single layer. I have substituted the oil with duck fat before and the results were superb! Sky's the limit!!

s t e p 3
Bake for 40 minutes in preheated oven or until slight browning around the edges of the potatoes. Enjoy!

Nutritional Information
Servings: 5
| 199 Calories | Total Fat: 11.3 g | Sodium: 15 mg | Carbohydrates: 18.5 g | Fiber: 2.7 g | Sugar: 1.5 g |