Comments on: After 61 years, I learn how to make french fries

By: Jack Vinson

Jack Vinson — Mon, 06 Feb 2012 18:54:34 +0000

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.

By: Evelyn Walsh

Evelyn Walsh — Fri, 03 Feb 2012 01:59:43 +0000

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

By: nicomo

nicomo — Wed, 01 Feb 2012 08:14:08 +0000

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.

By: DC Stultz

DC Stultz — Mon, 30 Jan 2012 13:15:54 +0000

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!