You can definitely use parchment paper or a mat though! Add the oil and salt on top of the potatoes and toss well to make sure all the potatoes are coated with oil and seasoning. If you’re using more than just salt, now is the time to add that in too.
Consequently, can you bake fries before frying?
My husband, being the awesome cook he is, decided to bake the fries first to cook them, and then just dip them in the fryer to finish them off. This gives the fries the delicious crunch we love, but is easier, less messy, and a *tiny* bit healthier.
Hereof, how do you cook fries in the oven without burning them?
Here’s what I do:
- Heat oven to 400F. …
- Toss in olive oil with salt and pepper, making sure fries are coated on all sides but not dripping with oil.
- Arrange on a naked baking sheet so they’re very close but do not touch. …
- Bake about 35-45 minutes, turning completely over once in the middle of that time.
How do you make crispy fries in the oven?
How to Bake French Fries
- Be sure to preheat your oven to 375°F.
- Dry the fries thoroughly after soaking and before seasoning.
- Generously oil and season the oven fries. …
- Cook 20 minutes (25 for thicker fries).
- Turn the heat up to 425°F and continue baking until crisp, about 20 minutes.
Parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside. You could also use foil, but make sure you spray the foil with non-stick spray because you don’t want your fries to stick to the pan.
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes.
Bake at 450 degrees F for 15 to 20 minutes. Use a spatula to flip the fries, and move them into a single layer. Bake for an additional 5 to 10 minutes, or until they’re as crispy as you like. Sprinkle with some extra salt to taste.
Don’t overcrowd your baking sheet.
Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches. If they’re all crammed onto one pan, they’ll steam instead of bake, and you’ll end up with soggy fries.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
If the fries are too crowded, they will steam instead of get crispy, because the moisture won’t be able to escape. If you need to, use two pans instead of crowding them! What is this? 4) Roast at a high temperature.