Sound impossible? You no longer have to decide between soggy oven baked potatoes or heating up a huge pot of stinky oil to enjoy French fries at home. This technique turns ordinary potatoes into extraordinary crispy fries with little effort, little oil, and no mess or residual oil stank to deal with!
We know from the past that it takes two cooking sessions to create fries that are perfectly crisp on the outside and creamy on the inside. This time, instead of two quick fries in a deep pot of oil, we're going to eliminate the mess altogether (and most of the oil while we're at it!) and subject our potatoes to a brief stint in the microwave followed by an extra hot session in the oven. Tossing the potatoes with cornstarch and preheating the oil in the oven is the secret to ending dense, limp fries forever.
You'll never think about French fries the same way again after this. This technique is so easy, and the resulting fries are so surprisingly delicious, you just may consign your deep fryer to the curb for good.
We know from the past that it takes two cooking sessions to create fries that are perfectly crisp on the outside and creamy on the inside. This time, instead of two quick fries in a deep pot of oil, we're going to eliminate the mess altogether (and most of the oil while we're at it!) and subject our potatoes to a brief stint in the microwave followed by an extra hot session in the oven. Tossing the potatoes with cornstarch and preheating the oil in the oven is the secret to ending dense, limp fries forever.
You'll never think about French fries the same way again after this. This technique is so easy, and the resulting fries are so surprisingly delicious, you just may consign your deep fryer to the curb for good.
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Signing UpStep 1: Ingredients
Russet potatoes are the best choice for a classic French fry taste and texture.
This recipe uses:
This recipe uses:
- 4 russet potatoes
- 6 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
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So I ended up doing the cooking.
Like in my first comment on this instructable, I used a plate to cover the bowl of potatoes. Maybe not as funny as the bubbling plastic wrap, but it worked.
To cover the potatoes, I did as instructed, but it seemed to little oil being in the cornstarch. So I added more....
....DON'T.
The fries were a little to "oily" afterwards, but otherwise they were great.
Now I just have to get a fry cutter. I had to cut all my fries with a knife :-)
I also made pictures to prove that I really tried. I think you can see that they are indeed a little oily. The soon to be meatballs ended up as patties.
You recipe made my day as it reminded me the fighting over the "pommes de terre frites" recipes my grandmother and one of my aunt (one of her daughters) had when I was a child a long, long time ago.
My grandmother was all for the double fry in oil method. My aunt, being the youngest and more modernistic of all, was for oven baking.
Kids never complained as "les frites" was the treat of the week anyway !!!…
Thank you for reviving past memories !…
But please tell me why you don't peel your potatoes before frying them ?…
Because of the taste ? For vitamins or other dietary reason ? Or simply out of laziness ? Or ?…
Cheers and thank you for sharing. :D
Anyway you passed the test : to me taste and laziness were the only valid answer !…
As for taste I'll give it a try some day : you may open to me a whole new dimension to french fries. :D
Wish you a pleasant week.
How does the cornstarch work in this recipe? Does it just make the fries more crispy? (I thought they would absorb more oil that way)...
No ketchup needed, let me tell ya ! â¦
My wife recommended not using plastic in the microwave at all and suggested using a plate on top of the bowl to keep the steam in.
Anyway, I guess I'll try it. Just need to remember to precook in the microwave and cover with cornstarch (never tried that one before). Thanks.