Home-made oven fries

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

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

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.

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.

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.

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.

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.

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).

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.

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.

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.

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..... :)

Baked Potato Sticks

Serving Size: 6
Categories: Potatoes, Side Dish

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).

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.

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.

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.

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.

From: Jill McQuown
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" ?

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.

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.

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!