Homemade French Fries

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edited

www.youtube.com/watch?v=E7Ap-g2j6T0&start=28s

This is my favourite video on how to made homemade French fries. The trick is to

  1. cut them

  2. place them in cold water for 30 minutes

  3. drain them and pat them dry with a cloth

  4. Bake them at 475F for 30 minutes

  5. Mix them in a bowl with salt, pepper, and oil

Extra tip: Making homemade ketchup may be a cheaper and healthier option than store bought.

As well, if you’re too lazy for fries but want potatoes. If they’re small enough, don’t even bother cutting them:

  1. Wash them

  2. Throw them in a pot of boiiing water for a few minutes until they are soft when you can easily punture them with a fork.

  3. Then drain them and add whatever garnish, oil, you want.

If the water is cold, you could give the water to your garden outside.

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If anyone likes super crispy fries and hasn’t tried the America’s Test Kitchen oven fries, I highly recommend it! It’s very similar to OP’s recipe, but you toss the potatoes in a cornstarch slurry, which adds a crispy coating to the final fries. They’re some of my fav fries ever.

Video Link

Ingredients:
vegetable oil spray
3 tablespoons vegetable oil
1 pound Yukon Gold potatoes, unpeeled
1 1/2 tablespoons cornstarch
salt

Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half; discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 15 minutes.

Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

Transfer to a paper towel-lined plate to blot excess grease and season with salt to taste. Enjoy!

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The main question: Skin on or skin off?

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OP

I’m happy to keep them on, but I respect if people want the skins off.

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Some of us didn’t have a choice, because we were babies when our parents made that decision.

Oh potatoes?…. Oh. Ummm. I’m good either way.

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OP

wtf, haha

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I do like fries with skins on, but the potatoes need to be good for them. I do like it when the skin crisps up real good.

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Without skin is for if you just want to indulge in potato goodness.

Skin on makes them healthy, so you’re doing your body good having a few extra. 😇

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OP edited

A cool recipe for a delicious dill mayo dip

  1. Vegan mayo
  2. Garlic power
  3. Onion powder
  4. Dill herb
  5. Salt
  6. Pepper?
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OP edited

Also, if you want, you can try to cut beets in this shape. If the whole beets are old enough, they will have a tender meaty texture.

You can take pop them in your air fryer or oven at 400F for 7 minutes or so.

No need to soak them in water.

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I’ve baked my homemade fries with oil in the oven at this temp. it doesn’t make sense to me to add oil after they’ve baked? anyone have an explanation for my dumb brain?

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OP

Personal preference. Videos will show to add before. But I like to add after so I waste less of the expensive oil through evaporation. And so less guches in my face when I open the oven. lol.

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In my oven (rather cheap and old) they won’t get crispy with oil, but get decent without oil. So I also marinade them at the end.

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