I Wanted To Share With You Not Only Recipe But Kind Of More Like A Method For The Best Oven Fries.
- Some Vegetable Oil
- Couple Tablespoons Of Either Sherry Or White Wine Or Chicken StockPepper
- Chopped Parsley
- Some Truffle Salt
1How to get them to be that crispy beautiful french fry but without being fried. You’ll need potatoes the ones. I prefer using or russet potatoes and I scrub them really really well and you can peel them if you want to. I’m not going to peel them but you can russet potatoes are my favorite kind of potatoes for making french fries have a bowl. Here filled with cold water and we’re doing pretty much exactly the same as we would if when we will make if we were making regular french fries. I’m just going to cut my potatoes lengthwise and there’s a little mark there that you don’t like you can always cut it off. Then all we’re going to do is cut these in french fry shapes you know you can make them smaller or thinner by all means it’s completely up to you and then I’m just going to dunk them in my water and now what you’re going to do is you’re going to let them sit in that water for a good thirty minutes because what you want is for the potatoes to release.
2There’s as much as there starch as possible or a lot of their starch I should say because that’s what it’s going to give you a really crispy potatoes again. I’m just going to cut this other potato and let them soak in the water for 30 minutes my potatoes been soaking for 30 minutes. Now what’s really important is that you put them somewhere you know on a flat surface or something when you can dry them really really well with either paper towels or a kitchen towel. I’m just going to use a kitchen towel. Today I got a couple kitchen towels which is really my favorite way to do this we move this bowl out of the way now it’s really important that you get these dry for the next step. I first want this point you want to get your oven preheated to 425, and now what I’m going to do it’s very similar to what I do to my device um you know when I make my rosemary West potatoes or anytime.
3I really make roast potatoes is I’m going to put these into the microwave for just about three minutes until they begin to soften but not so that they’re totally cooked through or even halfway cooked through you just want them to soften, so now once you have them dried up which is perfect you can put them on a plate and if you do more than two potatoes at a time. You’re most likely going to have to do this in batches because you won’t be able to fit all the potatoes on one plate otherwise you will over crowd you plate and they’ll end up just getting to be a mess some of them will be okay some of them will it’ll just be really weird. So get them all this will fit perfectly on one plate only two potatoes. I’m going to get them on here. I’m going to pop these into the microwave for about three minutes and in the meantime I’m going to get this baking sheet this is a not large non-stick baking sheet.
4I’m going to get this really nice and hot in the oven for the same amount of time those take to cook up in the microwave just a few minutes this won’t take long because I have my oven preheated to 425 so it’ll take no time. So I’m pop this in put the potatoes in the microwave for about three minutes and then be right back to show you the next step. Now you see the potatoes are starting to get tender but there’s they still kept their shape. You don’t want these to cook for too long in the microwave that’s why three four minutes tops is the perfect amount of time you just take your kitchen towel make sure it’s clean, and you just kind of mix it around just make sure that any I stroke it soaked up the key to this is to keep your potatoes dry, and that’s what’s going to keep them nice, and crunchy. I’m going to add some vegetable oil for this amount probably.
5Won’t need any more than maybe two and a half tablespoons maybe three now don’t skimp on the vegetable oil make sure that your potatoes are coated in the oil because that to me you know even though you’re not deep frying they should be coated in oil. So they get nice and crispy they don’t dry out so now that we have these perfectly coated. I’m going to get my hot baking sheet out of the oven and get these on there that is crucial because that’s going to get the started on getting them nice and crispy do this with my hands really quick and you want to make sure your potatoes are in a single layer, otherwise they’ll steam and not get crispy. I keep saying crispy about a million times but it’s necessary okay in the oven at 425 between 20 and 25 minutes. You might have to flip the math way through keep an eye on them you’re looking for these to be a really beautiful golden brown crispy.
6You’ll notice that we have insulted them yet and that’s because when you saw a vegetable it draws a liquid out draws moisture out everybody opposite of what we want to do we want to get these really crispy and then we’ll season them and we’ll coat them and we’ll toss them in some lovely flavorings when they come out. So I’m going to pop these in 20 to 25 minutes or until they’re beautifully golden brown and crispy flipping them through flipping them upside down. If we need to now that is what I’m talking about look they keep to texture they’re crispy they’re perfect while they’re hot hit them with some salt you can do some truffle salt. Here it would be fabulous pepper, chopped parsley, and garlic and because it’s hot because they’re hot they’re going to say you can the flavor will release and then whoa I’m trying to do this water hot.