How to make really crispy oven fries
Do your oven fries never get as crispy as the ones from a restaurant or chip shop? Or are they crispy on the outside but soggy or undercooked on the inside? Or even worse: are they not crispy at all? We’ve got your back.
Oven fries are often a quick solution when you’re craving a crispy potato but don’t feel like turning on the deep fryer. Just cut that potato into strips and put it in the oven. Fine, of course, but you’ll never get perfect fries that way. Had enough? With these two steps, your fries will be just like the deep-fried kind.
Parboil them
When you deep-fry fries, you first need to cook them partially. You can do this by boiling them or by frying them at a low temperature. This cooks the inside, and when they go into the fryer a second time (at a higher temperature), all you have to do is create a golden-brown, crispy exterior. The same principle applies to oven fries.
So don’t put your fries in the oven raw; boil them in water first until they’re cooked but still firm. Depending on the thickness of your fries, this takes 3 to 5 minutes.
The fat
The second important pillar: use the right fat. Not oil, but animal fat. The crispiest potatoes are baked in goose fat or beef dripping. It may sound a little scary, but many restaurants do this too. And honestly, it creates the crispiest fries ever.
Bake the fries for 20 minutes at 230 ºC. Then toss the fries so they brown evenly. Do this once or twice more, at 5-minute intervals, until the fries are beautifully golden brown and cooked through all over.
Read also:
