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Subject: Home-made oven fries
Newsgroups: rec.food.cooking

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From: Ken Knecht <kenk2[at]mindspring.com>
Date: 13 Aug 2002 17:47:24 GMT
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How can I make french fries in the oven starting with raw 
potatoes instead of the Ore Ida (or whoever's) frozen fries?

What kind of preparation to the potatoes require?

TIA

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From: rigel <rigelstar_99[at]_NOSPAM_yahoo.com>
Date: 13 Aug 2002 14:25:05 -0500
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Brush them with some olive oil and bake at 500 till crisp.

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From: DaveR <dave[at]ranchman.com>
Date: Tue, 13 Aug 2002 14:55:56 -0500
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Frozen fries are blanched in oil or water and or air. They are almost
completely precooked prior to freezing.

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From: Buckler <ohxxyre[at]lnubb.pbz>
Date: Wed, 14 Aug 2002 02:11:09 GMT
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DaveR wrote:
>Frozen fries are blanched in oil or water and or air. They are almost
>completely precooked prior to freezing.

That said, I'd probably wash the fries under running water
thoroughly, then dry them equally thoroughly to get rid of excess
starch on the outside, which often leads to them sticking tenaciously
to the pan (or at least a part of them when you try to scrape them
off). Season and bake as others have suggested.

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From: Steve Calvin <calvins[at]TRASHoptonline.net>
Date: Tue, 13 Aug 2002 18:09:28 -0400
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rigel wrote:
> Brush them with some olive oil and bake at 500 till crisp.

I'd probably hit 'em with salt and pepper too but yup, that'll do it.

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From: Alan Zelt <alzelt[at]worldnet.att.netFINNFAN>
Date: Wed, 14 Aug 2002 00:35:06 GMT
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Ken Knecht wrote:
> How can I make french fries in the oven starting with raw
> potatoes instead of the Ore Ida (or whoever's) frozen fries?

I often do so, as I am still trying to limit fat content. After cutting
the fries, I add two tbsp of oil and mix them up. Then I place them on a
rack on top of a large raised cookie sheet. Turn up the heat to about
400F. When they start to brown, turn them over.

When done, add some salt, chopped parsley and chopped garlic. Toss and
serve.

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From: sf[at]pipeline.com (sf)
Date: Wed, 14 Aug 2002 04:41:32 GMT
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Alan Zelt wrote:
> I often do so, as I am still trying to limit fat content. After cutting
> the fries, I add two tbsp of oil and mix them up. Then I place them on a
> rack on top of a large raised cookie sheet. Turn up the heat to about
> 400F. When they start to brown, turn them over.

I do something similar.  Cut raw potatoes to desired size, coat them
with oil - either on the cookie sheet or in a bowl (I've done it both
ways).  Use just enough to coat the potatoes, not puddle on the cookie
sheet or drip off and leave a puddle in the bowl.  The amount of oil
depends on the amount of potatoes - of course.

Where we don't agree is that I bake at 450 and mine are placed
directly on the (restaurant grade) cookie sheet.  I'm not sure if a
raised cookie sheet means where it is in the oven or if it has some
sort of grid on it, but my cookie sheet is placed in the middle or in
the bottom half of the oven.  I turn the fries as they brown on the
BOTTOM.  It takes 25 -30 minutes total (convection mode is good but
not necessary).  All in all, it's doesn't take significantly longer
than making frozen fries and it's cheaper.  

My hubby does not like frozen FF, but he LOVES this kind and requests
them.  I'm not that picky when it comes to fries, but I eat (heated)
frozen fish sticks too (if they are the brand and coating I prefer).  

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From: zphysics <zphysics1[at]socal.rr.com>
Date: Wed, 14 Aug 2002 06:42:33 GMT
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sf wrote:
>   I turn the fries as they brown on the
> BOTTOM.  It takes 25 -30 minutes total (convection mode is good but
> not necessary).  All in all, it's doesn't take significantly longer
> than making frozen fries and it's cheaper.

Convection ovens are very good. '-)

Yeah, all of the previous suggestions -- and I  sprinkle
liberally with grated mozarella and parmesan or asiago
and  heat put back in the over for about 2 minutes. Not crunchy
but good. use Yukon potatoes.

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From: aec <anne.charlet[at]bull.net>
Date: Wed, 14 Aug 2002 15:13:04 +0200
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To add to all the other good suggestions....I use a ziplock bag to coat
them, or a tupperware box (this is Weight Watchers suggestion) - put the
potatoes in, add a minimum amount of oil, and then shake them around.  And I
use one of those cooking sheets...Spilac?  The rubber-like material, that
replaces greasing the pan.

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From: stan[at]temple.edu
Date: 14 Aug 2002 14:08:30 GMT
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zphysics wrote:
> Yeah, all of the previous suggestions -- and I  sprinkle
> liberally with grated mozarella and parmesan or asiago
> and  heat put back in the over for about 2 minutes. Not crunchy
> but good. use Yukon potatoes.

Which sounds tasty, but kind of obviates the health benefits of
cooking french fries with a low fat heating method. 

What I like to do sometimes is cut up Idaho's into fairly wide sticks.
Dump them in a plastic bag with a couple of teaspoons of olive oil,
garlic powder, dried rosemary, and freshly ground pepper. Close the
bag, shake the bag a few times rigorously so the oil and spices coat
the potatoes evenly. Lay the potatoes on a baking sheet and bake at
400 or so until they're golden brown on top, then flip the potatoes
over and bake again until they're golden brown. This results in delicious 
potatoes that are crispy and flavorful, and as healthy as one can get 
with a high carb food and its very easy. I line the baking pan with 
aluminum foil to make cleanup easier.

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From: Wankerette <carriesalter[at]NOSPAMns.sympatico.ca*****>
Date: Wed, 14 Aug 2002 11:07:35 GMT
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Ken Knecht wrote:
> How can I make french fries in the oven starting with raw
> potatoes instead of the Ore Ida (or whoever's) frozen fries?

Here's what I made the other night, and it was good..... :)

                     *  Exported from  MasterCook  *

                           Baked Potato Sticks

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes                         Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        baking potatoes
   4      tablespoons   butter or olive oil
   1 1/2  teaspoons     salt
   1      teaspoon      fresh ground pepper

1. Preheat oven to 425 degrees. Scrub and quarter potatoes. Melt butter in a
9x12 oven proof baking dish in oven.
2. Place potato quarters in dish and toss to coat with melted butter;
arrange potatoes cut side down and sprinkle with salt and pepper. Bake until
tender when pierced with a sharp knife (about 30 minutes).

                   - - - - - - - - - - - - - - - - - -

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From: andy nix <andrewskitchen[at]ntlworld.com>
Date: Wed, 14 Aug 2002 15:42:49 +0100
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This seems to work for me ......
chip potatoes .......... nuke in filmed holed bowl until al
dente...........deep fry until nearly golden.......... season heavily with
yourchoice of seasoning...... put on tray in very hot oven to finnish until
ready to eat.

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From: Kajikit <kaji[at]labyrinth.net.au>
Date: Thu, 15 Aug 2002 23:16:19 +1000
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>How can I make french fries in the oven starting with raw 
>potatoes instead of the Ore Ida (or whoever's) frozen fries?

I make homemade potato wedgies all the time. I wash and peel the
potatoes then cut them into large wedges and put them onto an oven
tray (with edges) with about a tablespoon of olive oil and mix them
around until they're all covered. Then I lay them out in rows and
brush the tops with more olive oil, only with cajun spice mix, salt
and pepper mixed into it. They end up delicious, and the amount of oil
involved is really very small.

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From: MH <bastzine[at]worldnet.att.net>
Date: Thu, 15 Aug 2002 14:17:23 GMT
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Try making baked sweet potato wedgies. They're excellent!

Martha H.

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From: Alan Zelt <alzelt[at]worldnet.att.netFINNFAN>
Date: Fri, 16 Aug 2002 05:35:28 GMT
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Kajikit wrote:
> I make homemade potato wedgies all the time.

An interesting way to make potato wedges, with a slightly altered flavor
would be to place the wedges in an ovenproof glass dish, add about a
half cup of chicken stock, cover with foil and bake for about 30 min at
400F. At the end of the time, take off foil and drain remaining stock.
Sprinkle on some Old Bay Seasoning and bake at 450 until they start to
brown.

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 17 Aug 2002 04:46:18 -0500
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Alan Zelt wrote:
> An interesting way to make potato wedges, with a slightly altered flavor
> would be to place the wedges in an ovenproof glass dish, add about a
> half cup of chicken stock, cover with foil and bake for about 30 min at
> 400F. At the end of the time, take off foil and drain remaining stock.
> Sprinkle on some Old Bay Seasoning and bake at 450 until they start to
> brown.

Won't they be "steamed" as opposed to "oven baked" ?

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From: Alan Zelt <alzelt[at]worldnet.att.netFINNFAN>
Date: Sun, 18 Aug 2002 07:13:58 GMT
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Jill McQuown wrote:
> Won't they be "steamed" as opposed to "oven baked" ?

As I said, after 30 minutes, you take off the foil, pour out any
remaining stock and turn up the heat. They brown and get crusty on the
outside, but moist and very flavorful inside. NOTHING remotely like
steamed.

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From: Faux_Pseudo <Faux_Pseudo[at]yahoo.comERCIAL>
Date: Fri, 16 Aug 2002 22:08:21 GMT
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Ken Knecht wrote:
> How can I make french fries in the oven starting with raw 
> potatoes instead of the Ore Ida (or whoever's) frozen fries?

Wash them.  Cut them up to your fav thickness ( I prefer for the
recipy below that they be no thicker than 1/4 inch) and throw them in
a tupperwear (sp?) container or some kind of plastic bag that is cheap
like a groccery bag.  Pour in as much oil as you see fit and then add
a healthy amount of garlic salt and McCormics Grill Mates Chicken
flavoring and pop it in the oven for 25-30 minutes at 500.  

Nice flavor and great with red wine and burgers.

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From: Wankerette <carriesalter[at]NOSPAMns.sympatico.ca*****>
Date: Sat, 17 Aug 2002 01:59:12 GMT
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Faux_Pseudo wrote:
>  and throw them in
> a tupperwear (sp?) container or some kind of plastic bag that is cheap
> like a groccery bag.  Pour in as much oil as you see fit and then add
> a healthy amount of garlic salt and McCormics Grill Mates Chicken
> flavoring and pop it in the oven for 25-30 minutes at 500.

I am guessing that they have to come out of the bag before they come into
the oven?!?!?! I hope so anyway!


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