Joho the BlogAfter 61 years, I learn how to make french fries - Joho the Blog

After 61 years, I learn how to make french fries

For all of my adult life, I’ve been making french fries (maybe once every couple of months) by cutting up the potatoes, putting them on a baking sheet, putting a couple of tablespoons (I’m guessing) of oil over them, mixing them up by hand, and popping them into a 425 degree oven,

For all of my adult life, I then go back 15 minutes later and use a spatula to try to flip them without separating their delicious crusty outsides from their fleshy insides. And failing. Their best parts stay stuck to the frying pan, the bastards. I’e tried aluminum and steel sheets, non-stick sheets, and sheets lined with aluminum foil.

Yesterday I coated the little darlings with oil in a bowl before putting than on the baking sheet. Bingo! Fried heaven!

(Note that this tip is independent of other tips, such as soaking them in cold water for an hour, double frying them, or not eating them because they’re bad for you.)

4 Responses to “After 61 years, I learn how to make french fries”

  1. The big secret is to use Reynold’s Non-Stick aluminum foil on your pan. We use our toaster oven for most of our cooking. Always had your problem with chicken wings and drumsticks in particular sticking to the pan (or other types of aluminum foil). This non-stick version really works!

  2. Tss tss tsss. All wrong :)

    They should be deep fried. Once for 7 to 8 minutes in an oil pan heated at about 300°F. Let cool. Then again for 2 to 3 minutes at 375°F to give them a bit of crunch on the outside.

  3. We have a sweet potato version of this– slice them in thin rounds, brush them with melted butter, sprinkle with salt (or salt and sugar, or cinnamon sugar), roast them for 6 minutes or so, flip them over– cumbersome but they don’t seem to stick with Pam.

    will have to try your version, though. Look out, Barefoot Contessa

  4. Cook’s Illustrated just had a piece on home fries that I borrowed to make french fries this way. They recommend a quick parboil in water with a 1/2 tsp of baking soda to soften the outer layer of skin. then dry, toss with oil and chunky salt to tear up that outer layer even more. Then bake as you do above. Tried it last week. Yum.

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