Easy Oven Fries Recipe (2024)

FAQs

Why are my oven fries not crispy? ›

Remember, fries are full of water. The more fries you add to a tray, the more steam they'll be releasing in your oven, reducing crispness. Load the oven quickly. This prevents heat loss that can result in soggy fries.

The secret to crispy on the outside/fluffy on the inside is to cook them twice. Use russet (starchy) potatoes. Cut your fries and put them in an ice water bath to rinse off excess starch and prevent them from turning brown while you finish cutting. Try to keep the fries uniform in size so they cook evenly.

Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

As the water evaporates, these molecules settle into a rigid, locked network, creating a crunchy coating. Many flours contain amylose, but cornstarch contains a relatively high amount, almost 30% by mass, making it a great ingredient for upping the texture on your roasted vegetables.

First, preheat the oven to 425 degrees. Then, spread your French fries out on a parchment-lined baking sheet, making sure none of them are touching (if they're too crowded, they won't get as crispy). Heat them in the oven for about eight to ten minutes, then give them a quick toss.

So, what's the secret? Well, it turns out that it's "natural beef flavoring". According to Jordan, McDonalds are far from being veggie friendly because the chain adds the animal-based flavoring during the frying process.

The baking soda is clutch, as it alkalizes the water/potatoes and contributes to the crunch effect.

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.

Why are my fries soggy after baking? ›

There are still other mistakes that can lead to soggy fries out of the oven. For starters, don't forget to preheat your oven properly while you wait for the fries to dry. You also want to toss the sliced potatoes in enough oil for them to crisp up, but not so much that they turn greasy and limp.

Fries have a very high starch content. When they are cooked at high temperatures, they absorb moisture which gives them their signature crispy exterior. When they are left out to cool, the starches secrete moisture, which eventually makes the fries' crust soggy.

If you wash potatoes and don't give them enough time to dry, the excess moisture on their surfaces will lead to the fries steaming rather than browning and crisping.

Check the heating element

An oven that isn't heating properly may have a damaged heating element that needs to be repaired or replaced. If your oven has any exposed bake or broil elements, check for visible breaks or blisters. You can also visually check to make sure all oven elements are turning on.