Oven Baked Garlic Parmesan Potato French Fries Recipe (2024)

FAQs

Why my french fries are not crispy in the oven? ›

Don't Skimp on the Oil

To make crispy French fries from scratch you need oil to help the potatoes crisp up in the oven and give them a hint of that familiar French fry flavor. For this recipe, I use a basic, extra-virgin olive oil.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

The more fries you add to a tray, the more steam they'll be releasing in your oven, reducing crispness. Load the oven quickly. This prevents heat loss that can result in soggy fries. Place trays on every other rack.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

The next best method, if you don't have any convection-style equipment, is to reheat your fries in the oven. Get your oven nice and hot, like 450 F. Now, and arrange your fries on a flat sheet pan in a single layer and give them a light spritz of cooking spray. Heat for 5 to 10 minutes, flipping once during heating.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried.

Bake fries on an open rack for optimum air flow.

"Baking frozen fries on an oven rack ensures even cooking and allows air to flow all around the fries, which increases your chances of getting golden-brown fries from the oven," Harvey said.

You should dry the fries after rinsing, and then let them sit after tossing with starch to let the starch-crust form. This will also remove excess surface water, which will prevent boil ups. Lastly, if you are worried about it, use less oil and fry in smaller batches.

Why do restaurant fries taste better? ›

Blanching: The Reason Why French Fries Taste Better

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

Bake at 425° F for 25-30 minutes, until they are golden brown and crispy. You do not need to flip the fries during the bake time. I've found that flipping isn't necessary and can cause the fries to break.

French Fries

The French fries in the air fryer cooked faster and were definitely crispier than in the oven—but if I had to make a whole bag, I'd use the oven so I didn't have to make two batches. USE: Both the air fryer and convection oven.

The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.

When the fries cook in direct contact with the tray, the heat can cause the frozen fries to steam which ultimately turns them soggy.

Use a salad spinner or drain the fries over a metal grid to remove excess oil or moisture before frying. How full were the baskets? More fries means potatoes may not fry up crispy, takes longer to cook, and can end up being darker. Less fries in the basket will cook faster, and crisper.