NFT: How do you Make French Fries?

I wash a couple of large baking potatoes, cut them in half, turn them outside down, cut each half into 1/2 inch slices, cut the slices up into 1/4 in fries.

I put them in a large bowl with a couple of tablespoons of olive oil, some salt & pepper them mix them around coating them evenly. I like to add Lawry's seasoned salt & a little onion powder.

Put them on a sheet pan in a 450 degree oven. Turn them over after ten minutes and then go another 7 minutes.

turn them "cut side" down so they are on the flat side and easier to cut.

Use olive oil and the season how you would like. Turning them over at some point.

for good fries. I’ll make them the way it was explained earlier but it just isn’t the same. Will always taste like baked potato strips instead of fries h less they are dried.

is Ore-ida.

in my life. I just buy them.

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But it sounds similar to the process I use, which was Kenji's attempt to duplicate McDonald's fries. It's a fair bit of work but the final product is terrific.
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In comment 14075445 GeorgeAdams33 said:

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I wash a couple of large baking potatoes, cut them in half, turn them outside down, cut each half into 1/2 inch slices, cut the slices up into 1/4 in fries. I put them in a large bowl with a couple of tablespoons of olive oil, some salt & pepper them mix them around coating them evenly. I like to add Lawry's seasoned salt & a little onion powder. Put them on a sheet pan in a 450 degree oven. Turn them over after ten minutes and then go another 7 minutes.

I make fries like this too, and they’re very good. But they’re oven fries, not French fries.

I love to cook but I would never do all that work for one side dish. If our guests really crave good fries, there are local bistros that do a fine job with them. I’m also not big on anything requiring large quantities of oil since disposing of the oil properly poses issues.

Bake 425 for 20 minutes on a cookie sheet.

Dip in honey to serve.

1. Cut baking potatoes, and place in water overnight.
2. Dry, and fry at 300 F until potatoes are cooked through, then cool.
3. To finish deep fry at 350 F until crisp.
4. Season with salt, maybe the most important step!

I cut them and put them in a freezer bag with a little olive oil and a small amount of bread crumbs and bake them at 450 until they’re crisp. The bread crumbs dry them out a bit and crisp up to make them taste like they’re fried.

In comment 14075523 Danny Kanell said:

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I cut them and put them in a freezer bag with a little olive oil and a small amount of bread crumbs and bake them at 450 until they’re crisp. The bread crumbs dry them out a bit and crisp up to make them taste like they’re fried.

And obviously shake them in the bag to get everything evenly coated and bake them on a sheet.

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In comment 14075527 sb from NYT Forum said:

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Ding! Ding! We have a winner!
I know of restaurants that advertise Duck Fat fries. They actually cook them in oil, and toss them with melted duck fat after cooking. Not as good, but good!

TBH, not worth the additional effort. I always went the restaurant route, par fried first and left to dry and cool for a bit before frying at a higher temp. Not very labor intensive but the results are pretty good.

Are worse than ISIS.

especially when you read french fry recipes.

The keys to getting them crisp:

1) Don't skimp on the olive oil.

2) Bake them right away. If they sit the oil absorbs into the potato.

3) I put foil on a sheet pan and spray it with a non-stick spray. I also use the convection option and the oven has to be preheated to at least 450 degrees.

4) Turn them after ten minutes or on side will be burnt and the other will be like a soggy baked potato. Turn them and bake for about 7 more minutes and they will be crisp all around.

If this doesn't turn out to be the quickest and easiest way to make the healthiest fries you can turn out at home please share the best way with me some day.