Subject: Flunked baked french fries.
Newsgroups: rec.food.cooking
From: Andy (q)
Date: Tue, 03 Oct 2006 19:07:29 -0500
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Decided to use up a few russet potatoes and cook up baked french fries. Never tried it before.
The potato cutter cut 3/8" fries very quickly. I put some partchment paper in a cookie sheet and sprayed it with Pam and dumped and arranged the fries. Placed in a 400 F. oven for about 40 minutes.
For the most part they were overcooked on the outside and soft or undone inside.
I didn't season them before or after.
I also didn't turn them over, just rattled the pan every 10 minutes or so. Any fries that touched during baking were very underdone.
The flavor was a little unremarkable.
I ate about five and called it a failure.
What a waste. I should've made mashed potatoes.
From: Sheldon (PENMART01 at aol.com)
Date: 3 Oct 2006 17:43:13 -0700
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What's with this Pam pollution.. it's toxic... doncha own any butter.
Shedon Real
From: sf
Date: Tue, 03 Oct 2006 20:30:41 -0700
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Sheldon wrote:
>What's with this Pam pollution.. it's toxic... doncha own any butter.
Real oil would be better.... only a couple of tablespoon or two for the entire batch. 40 minutes is too long. I don't time, I use my eye sight to tell when they are done. However my oven is hotter, the fries stay in a shorter time and they aren't a mashed potato substitute.
From: aem (aem_again at yahoo.com)
Date: 3 Oct 2006 18:48:23 -0700
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Andy wrote:
> Decided to use up a few russet potatoes and cook up baked french fries.
> Never tried it before.
> What a waste. I should've made mashed potatoes.
Yeah, I don't think french fries are possible without frying. The frozen ones come already oiled and already salted and they're just tolerable at best.
But you could have had roasted potato wedges: cut russets into six wedges, lengthwise, season with salt, pepper, herbs like thyme and rosemary, and sprinkle with olive oil. Into a hot oven until done. They're quite good. -aem
From: Dan Abel (dabel at sonic.net)
Date: Tue, 03 Oct 2006 19:54:13 -0700
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aem wrote:
> But you could have had roasted potato wedges: cut russets into six
> wedges, lengthwise, season with salt, pepper, herbs like thyme and
> rosemary, and sprinkle with olive oil. Into a hot oven until done.
> They're quite good. -aem
I love these. I toss the wedges in a bowl with a little olive oil, some garlic and cracked rosemary. Let the olive oil sit in the bowl with the spices and garlic while you cut the potatoes. Discard garlic. Put the wedges (with rosemary) on a baking sheet. We put foil on to ease the cleanup. We sprinkle with Tony Chacheres (seasoned salt) before cooking.
From: Leonard Blaisdell (leo at greatbasin.com)
Date: Wed, 04 Oct 2006 00:01:48 -0700
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Dan Abel wrote:
> I love these. I toss the wedges in a bowl with a little olive oil, some
> garlic and cracked rosemary. Let the olive oil sit in the bowl with the
> spices and garlic while you cut the potatoes. Discard garlic. Put the
> wedges (with rosemary) on a baking sheet. We put foil on to ease the
> cleanup. We sprinkle with Tony Chacheres (seasoned salt) before cooking.
I do essentially the same but with red and yukon golds. It never occurred to me to do it with russets. But I will now. I crush the garlic, and a lot of it into the olive oil. I don't discard it. It turns light brown and is delicious with the potatoes. I also use the foil for easy cleanup as you do.
From: pseudogrim at yahoo.com
Date: 4 Oct 2006 00:55:06 -0700
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Those are all really good ideas, but I like a more spicy version. It's central or south american; just add garlic, red pepper flakes, salt, and I also like to add a little cilantro. Toss the potatoes and prepare them like any of the other recipies. They're wonderful with stuffed flank steak, or good 'ol B.B.Q.
From: Andy (q)
Date: Wed, 04 Oct 2006 04:12:41 -0500
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pseudogrim said...
> Those are all really good ideas, but I like a more spicy version. It's
> central or south american; just add garlic, red pepper flakes, salt,
> and I also like to add a little cilantro. Toss the potatoes and prepare
> them like any of the other recipies. They're wonderful with stuffed
> flank steak, or good 'ol B.B.Q.
Just found this, this morning. Sounds like your dish.
http://www.tinyurl.com/p5sz3 [dead link]
From: Gloria Puester (puester at worldnet.att.net)
Date: Wed, 04 Oct 2006 02:02:51 GMT
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Andy wrote:
> Decided to use up a few russet potatoes and cook up baked french fries.
> Never tried it before.
>
> The potato cutter cut 3/8" fries very quickly. I put some partchment
> paper in a cookie sheet and sprayed it with Pam and dumped and arranged
> the fries. Placed in a 400 F. oven for about 40 minutes.
>
> For the most part they were overcooked on the outside and soft or undone
> inside.
1. They were cut too small. I usually cut potatoes in half, then each half into 4 wedges for oven fries.
2. 400 deg. is too hot. 350 for ~45 minutes will cook them through w/o overcooking the outside.
3. Toss with your favorite oil, spread on baking sheet (I use aluminum foil) sprinkle with your favorite spice mix, and bake.
They don't taste like French fries, but they are really tasty. Sweet potatoes are even better cooked the same way.
From: barely perished (chungismybeyotch at yahoo.com)
Date: 3 Oct 2006 19:12:19 -0700
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Puester wrote:
> 2. 400 deg. is too hot. 350 for ~45 minutes will cook them through w/o
> overcooking the outside.
BS. 400 is too LOW. Try 450 for 20 min, turn, and go 10 mins more.
And skip the parchment/foil crap, unless you *don't* want carmelization for some reason.
From: mom0f4boys (momshea4 at msn.com)
Date: 3 Oct 2006 20:06:03 -0700
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What's up with not seasoning? Salt, pepper, a little garlic and oil and one herb.... where were they? Lol
From: pfoley (pfoley6 at hotmail.com)
Date: Wed, 04 Oct 2006 12:16:15 GMT
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mom0f4boys wrote:
> What's up with not seasoning? Salt, pepper, a little garlic and oil
> and one herb.... where were they? Lol
Lawry's Seasoned Salt helps fries a lot also.
From: Lou Decruss (LouDecruss at here.com)
Date: Wed, 04 Oct 2006 11:57:22 -0500
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Andy wrote:
>Decided to use up a few russet potatoes and cook up baked french fries.
>Never tried it before.
Andy,
I've tried oven fries a few times with less than acceptable results myself. I recently read a Cooks Illustrated article called "Ultimate Oven Fries." They tried many different variations and came up with a recipe they liked. They also tested several packaged brands which failed. (LOL) CI won't let me in as I'm not a member, but I found someone who paraphrased the recipe which follows. The keys were soaking in HOT water for just 10 minutes. Use a very heavy baking sheet. And bake 475 degrees. Follow the directions exactly! We're moving so things are packed. The magazine was easy to find. If I find the scanner I'll scan the whole article and send it to you. But for now this should do. I've not tried this method but I will soon.
Lou <---loves spuds
From here:
http://recipecircus.com/recipes/Kimberlyn/VEGETABLES/Ultimate_Oven_Fries.html
Source of Recipe: Cook's Illustrated Magazine
These are the BEST oven fries I have ever tasted - the texture alone makes them worth the little extra work and not having to clean up all the spattered oil from the stove top MORE than makes up for the extra work, too!
Make sure to use a heavy baking sheet for this recipe - it cooks at very high heat. I find that a professional 1/2 sheet works best.
I think you could use a couple less tablespoons in the pan than they call for.
3 russet potatoes (about 8 oz. each), peeled
5 T. vegetable or peanut oil
salt and pepper
1. Cut each potato lengthwise into 10-12 EVENLY sized wedges.
2. Adjust oven rack to lowest position; heat oven to 475 degrees.
3. Place potatoes in large bowl and cover w/ VERY hot tap water; soak 10 minutes. Meanwhile, coat a 18"x12" heavy-duty rimmed baking sheet with 4 T. oil and sprinkle evenly w/ 3/4 t. salt and 1/4 t. pepper; set aside.
4. Drain potatoes and THOROUGHLY dry. Rinse and wipe out bowl; return potatoes to bowl and toss w/ remaining 1 T. oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly w/ foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 - 20 miutnes, rotating baking sheet after 10 minutes. Using emtal spatula and tongs., scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 - 15 minutes longer, rotating pan as needed if fries are bowning unevenly.
5. Transfer fries to second baking sheet (I just used the foil from the earlier step) lined w/ paper towels to drain. Season w/ additional salt and pepper to taste.
Serves 3 - 4.
From: Andy (q)
Date: Wed, 04 Oct 2006 13:40:48 -0500
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Lou Decruss said...
> From here:
Thanks Lou!
It appears that the best baked french fries use the wedge cut.
I don't have a sturday cookie sheet but have a few glass casserole dishes.
I'll try again tomorrow.
From: Lou Decruss (LouDecruss at here.com)
Date: Thu, 05 Oct 2006 13:57:06 -0500
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Andy wrote:
>It appears that the best baked french fries use the wedge cut.
I have it scanned. Where do you want me to post it? You (like me) have no addy. Any idea of a group where it would be on topic? It's a worthwhile read.
From: Andy (q)
Date: Thu, 05 Oct 2006 14:11:20 -0500
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Lou Decruss said...
> I have it scanned. Where do you want me to post it? You (like me)
> have no addy. Any idea of a group where it would be on topic? It's a
> worthwhile read.
Lou,
Submit it to the rec.food.recipes newsgroup. For everone's benefit.
All the best,
Andy
From: Lou Decruss
Date: Sat, 07 Oct 2006
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Binaries won't do well there. LOL I found a dead group with nothing posted since 6-30. Here's the Id's. I scanned them at a high res so they're pretty big files. Let me know what you think when you get
them.
[dead links]
Lou
From: Andy (q)
Date: Sat, 07 Oct 2006 09:42:19 -0500
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Lou,
Found your posts at the alt.binaries.snuh group. Looks like fun reading.
Baked French fries levated to an artform/science, from the initial brief glance!
I see the heavy duty cookie sheet makes a dramatic difference. I'm gonna have to shop for a good one. The one I have warps at odd angles during baking.
Thanks,
Andy
From: Andy (q)
Date: Sat, 07 Oct 2006 10:06:03 -0500
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Andy said...
> Found your posts at the alt.binaries.snuh group. Looks like fun reading.
>
> Baked French fries levated to an artform/science, from the initial brief
> glance!
Lou,
A very good read!!! Lots of gems in the article. I can't imagine going through all the permutations Julia did to arrive at her "Ultimate Oven Fries" but I'm glad she did!
I'll definitely follow her techniques and recipe!
I bought a fresh bag of russetts this morning. Just need that industrial strength cookie sheet.
Many thanks,
Andy
From: Lou Decruss (LouDecruss at here.com)
Date: Mon, 09 Oct 2006 10:38:17 -0500
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Andy wrote:
>A very good read!!! Lots of gems in the article. I can't imagine going
>through all the permutations Julia did to arrive at her "Ultimate Oven
>Fries" but I'm glad she did!
I'm glad you enjoyed it as much as I did. She sure did a lot of work!
>I'll definitely follow her techniques and recipe!
I was going to try them over the weekend, but New potatoes were on sale. 5# for $.88. So I made potato salad roughly following the Emeril recipe I posted in another thread.
>I bought a fresh bag of russetts this morning. Just need that industrial
>strength cookie sheet.
I've used a thick jelly roll pan. Now that I've got a better method maybe they'll turn out better.
>Many thanks,
My pleasure. BTW, Did you ever get the link to work? I've got a setting in my general preferences for how to interpret "name at domainUrl" I've got is set to prompt for action and it works fine. That group is still dead and it might come in handy if we ever need to do this kind of thing again.
>Andy
Lou
From: Doug Weller (dweller at ramtops.removethis.co.uk)
Date: Sun, 22 Oct 2006 13:12:45 +0100
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Andy wrote:
>I see the heavy duty cookie sheet makes a dramatic difference. I'm gonna
>have to shop for a good one. The one I have warps at odd angles during
>baking.
And evidently soaking. This recipe was written by someone who had read the article:
http://www.ellorascave.com/newsletter/lj_0506.asp [archive.org]
Oven Fries with Rosemary
One potato per person
Rosemary leaves, fresh or dried
Kosher salt
Coarse-ground pepper (optional)
Virgin olive oil spray
Preheat oven to 475. Cut potatoes into French-fry strips and soak in cold water for 10 minutes. Dry and spray with olive oil. Add rosemary, pepper and kosher salt and toss together in a bowl. Spray a cookie sheet with more olive oil and spread the fries out. Roast for 15-20 minutes, turning once to brown more evenly.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Fri, 06 Oct 2006 01:16:20 GMT
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I am coming in late to this thread because no one has pointed out the obvious. You *CANNOT* make French fries by baking. Period, end of story. You can certainly make very good potatoes by baking, but they are not fries. Why bother?
From: Lou Decruss (LouDecruss at here.com)
Date: Sat, 07 Oct 2006 08:36:39 -0500
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Peter Aitken wrote:
>I am coming in late to this thread because no one has pointed out the
>obvious. You *CANNOT* make French fries by baking. Period, end of story.
>You can certainly make very good potatoes by baking, but they are not
>fries. Why bother?
I think it was pointed out. I'll agree that you can't get the same product as deep frying. With the mess deep frying makes I usually do it outside. Even then clean up is a pita. If there's a way to get something closer than what I've done before I'd sure like to know about it.
From: Andy (q)
Date: Sat, 07 Oct 2006 09:16:43 -0500
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Lou Decruss said...
> I think it was pointed out. I'll agree that you can't get the same
> product as deep frying. With the mess deep frying makes I usually do
> it outside. Even then clean up is a pita. If there's a way to get
> something closer than what I've done before I'd sure like to know
> about it.
Lou,
I bought one of these at Sears:
https://www.sears.com/presto-6-qt-options-reg-multi-cooker-steamer/p-00838520000P
to replace my fry baby. I've had it since early Spring but have never used it! A dietary concern for the time being. Should've returned it, just that it's got a dial thermostat that I figured would give me better deep fat frying control, that AND it has a glass cover to keep the odor and mess contained. :(
I had good success making fish 'n' chips in the fry baby, alas...
Andy
From: Lou Decruss (LouDecruss at here.com)
Date: Mon, 09 Oct 2006 10:39:44 -0500
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Andy wrote:
>I bought one of these at Sears:
>
https://www.sears.com/presto-6-qt-options-reg-multi-cooker-steamer/p-00838520000P
I have a model similar to that. I think it's a West Bend. It still makes a mess and there is no way to eliminate the smell which lingers. I will say the unit itself cleans up pretty easy. It's not big or powerful enough to maintain heat for more than a few pieces of chicken. It gets used more for fondue. I went to a fondue party last New Years Eve. The hostess was inexperienced and didn't realize you can't have too many forks in the oil on a little fondue pot. I ran home and got the deep fryer and it saved the party. The meat would have been unsafe to eat as long as it was taking to cook. Everyone was very impressed and "I" didn't have to clean up the mess. LOL
If I'm deep frying for more than just the two of us I prefer to the burner from my turkey fryer and a 12 quart frying pot with basket. With 175,000 btu it's easy to do about 8-10 pieces of chicken or a big pile of fries. But it is a pita to set up and not much fun in the winter.
>I had good success making fish 'n' chips in the fry baby, alas...
You're braver than me. I tried fish in the house once and never again. It stinks forever. I love fish, but I take the fryer outside or in the garage.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sat, 07 Oct 2006 15:09:18 GMT
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Lou Decruss says...
> I think it was pointed out. I'll agree that you can't get the same
> product as deep frying. With the mess deep frying makes I usually do
> it outside. Even then clean up is a pita. If there's a way to get
> something closer than what I've done before I'd sure like to know
> about it.
I have been quite impressed with some of the OreIda frozen French fry products, which you bake. Not the same as real fresh-out-of-the-grease fries, but not bad at all.
From: Andy (q)
Date: Sat, 07 Oct 2006 11:20:22 -0500
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Peter Aitken said...
> I have been quite impressed with some of the OreIda frozen French fry
> products, which you bake. Not the same as real fresh-out-of-the-grease
> fries, but not bad at all.
Without backup information, the frozen OreIda potatoe products are probably trans-fat or something-or-other unhealthier than ordinary deep-fat fried french fries.
From: Lou Decruss (LouDecruss at here.com)
Date: Mon, 09 Oct 2006 10:40:46 -0500
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Andy wrote:
>Without backup information, the frozen OreIda potatoe products are probably
>trans-fat or something-or-other unhealthier than ordinary deep-fat fried
>french fries.
I suspected they're actually par-fried. A quick google turned up this:
Lou
From here:
http://findarticles.com/p/articles/mi_m0813/is_n4_v18/ai_10844663 [archive.org]
Unfortunately, most packages don't carry nutrition information, so there's no way for consumers to tell the good from the bad.
To get the best fries, stick to ones that are:
* Bigger. Most frozen fries are "par-fried" (deep fried for a minute or two) before they're packaged. Par-frying gets rid of excess moisture, but deposits a layer of oil on the surface. That's why the bigger fries--which have less surface area per serving than the smaller fries--end up with the least fat.
From: firstlastmiddlemore at yahoo.com
Date: 9 Oct 2006 09:18:05 -0700
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Buy some frozen McCain Superfries. Take a cheap baking sheet and put some aluminum foil over it. Pour a little vegetable oil onto the sheet. Bake at a higher than normal temperature for 20-25 minutes.
The fries end up super crisp on the outside and fluffy on the inside.
I've tried using these fries in the deep fryer and they don't turn out as well.
These are really good fries.
From: Lou Decruss (LouDecruss at here.com)
Date: Mon, 09 Oct 2006 11:40:16 -0500
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firstlastmiddlemore wrote:
>Buy some frozen McCain Superfries.
Who are you talking to?
Since you use google you can't get to the Cooks Illustrated article I posted for Andy. CI said the test comments on McCain's ranged from "bland" to "horrible."
Lou <------wondering if maybe Wertz is right about google posters, but trying to be patient.
From: firstlastmiddlemore at yahoo.com
Date: 9 Oct 2006 10:52:35 -0700
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I wasn't speaking to anyone in particular. I was discussing the
general topic.
It's possible that I get my McCain super fries from a different source.
Having said that, in my experience, they turned out better than a lot of deep fried products.
The secret is to put enough oil on the foil while cooking them on a higher heat in the oven.
They really do turn out crispy on the outside and hot and steamy on the inside.
How It's Made did an episode on them, and they deep fry the potatoes for a few minutes before they freeze them.
Just because they're made in a large factory doesn't mean they aren't good. Potato chips that you buy in the corner store come from a factory, and yet with the right company the quality control is excellent.