deb-in-MI, could you please repost your Perfect Oven Fries in T&T? Thanks!
- Thread starter dawn_mo
- Start date
Done! However.....
Okay - so these potatoes are really terrific. But they are a bit of work. And the latest issue of Cooks Illustrated had a revamped way to make similar potatoes. Which still were a bit of work.
So last week, when I was incredibly lazy but wanted to serve DH very crispy oven baked fries for dinner I improvised/cheated. And the result was so darn delicious "I Ain't Going Back"smileys/smile.gif
Basically I cut two potatoes into 1/3 inch rounds. Put them in a bowl (stuffed them in, one on top of the other) and nuked for a few minutes until tender.
Meanwhile I sprayed a baking sheet/pan with cooking spray and put it in the oven as it was preheating to 425F.
When the potatoes were done I drizzled olive oil on a small plate and put the potatoes on the plate, then turned them over so both sides got oil on them. And I let them sit a couple of minutes to absorb the oil.
Then into the oven they went (no oil drizzled on the sheet - I find that makes them soggy) and baked 10 minutes or so on each side until they were crisped to perfection. Then salted, served, devoured. They were really, really good.
Deb
Okay - so these potatoes are really terrific. But they are a bit of work. And the latest issue of Cooks Illustrated had a revamped way to make similar potatoes. Which still were a bit of work.
So last week, when I was incredibly lazy but wanted to serve DH very crispy oven baked fries for dinner I improvised/cheated. And the result was so darn delicious "I Ain't Going Back"smileys/smile.gif
Basically I cut two potatoes into 1/3 inch rounds. Put them in a bowl (stuffed them in, one on top of the other) and nuked for a few minutes until tender.
Meanwhile I sprayed a baking sheet/pan with cooking spray and put it in the oven as it was preheating to 425F.
When the potatoes were done I drizzled olive oil on a small plate and put the potatoes on the plate, then turned them over so both sides got oil on them. And I let them sit a couple of minutes to absorb the oil.
Then into the oven they went (no oil drizzled on the sheet - I find that makes them soggy) and baked 10 minutes or so on each side until they were crisped to perfection. Then salted, served, devoured. They were really, really good.
Deb