Easy Oven Fries Recipe (2024)

FAQs

Why do you soak fries in water before baking? ›

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.

A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.

For the best French fries, don't peel the potatoes. The potato skins add texture that helps the fries to become extra crispy in the oven. Cut them thin. Thin is the way to go when you're craving crispy homemade fries.

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

A: 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.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The Fries are cooked in our kitchens, seasoned with salt, and served hot to you.

Preheat your oven to 230°C (conventional oven) or 210°C (fan assisted oven). Remove French fries from packaging and spread evenly on a baking tray. Place your tray of French fries in the centre of the oven and cook for 15-18 minutes (fan assisted oven) and for 15- 28 minutes if you have a conventional oven.

First, preheat the oven to 425 degrees. Then, spread your French fries out on a parchment-lined baking sheet, making sure none of them are touching (if they're too crowded, they won't get as crispy). Heat them in the oven for about eight to ten minutes, then give them a quick toss.

When it comes to flavoring your soaking water, feel free to use any herbs, spices, or acids that you wish. Salt will draw out water from the spuds, so you might avoid it.

What potatoes make the best fries? ›

You might think that all potatoes are created equal, but when it comes to choosing the best potatoes for Fresh-Cut French fries, you want high-starch potatoes. And the clear winners are Idaho or russet potatoes. These potatoes are dense and have less moisture, which is key to avoiding soggy fries.

The correct soaking time depends on the size of the fry

When making thicker-cut fries, the potatoes shouldn't soak for more than 24 hours — or 12 if you're prepping super-thin shoestring fries. After too long, the potatoes may start to absorb water, which could result in mushy fries.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel.

Expert Tips and Tricks for the Perfect Roasted Potatoes Every Time. Soak those potatoes first. You don't HAVE TO, but I can assure you that by soaking potatoes first , you will get perfectly crispy, roasted potatoes just like at your favorite restaurant. Make sure you drain and dry them well.

Soak, rinse, and pat.

Soaking them right after cutting minimizes oxygen contact and keeps the fries looking fresh and appetizing. After slicing all the potatoes, rinse them with cold water multiple times until the water runs clear. This process helps remove excess starch and sugars from the potato surfaces.