Oven Fries — CRISPIER Than Deep-Fried

I swear I have devised a recipe for oven fries so crunchy you will think they were deep-fried want proof and unlike quote-unquote real fries these are easy and clean to make in your house not quick but easy and clean how do you get them so crunchy well you got to think like a Brit hey real quick this video is sponsored by Squarespace which I am using to build and host my new website Squarespace is a one-stop shop for my business and it could be for yours to go to squarespace.com slash Ragusa enter the offer code Ragusa and you'll save 10% off your first purchase of a website or domain I think this recipe could work with all kinds of potatoes but today I'm using large russet potatoes one per person and I'm peeling them just to maximize the starchy surface area that will get crispy but you really don't have to peel them if you don't want to okay now cut these into whatever fry shape you want if you're obsessed with uniformity if you want them all like a row of soldiers feel free to waste the curvy outer pieces personally I'm a big fan of heterogeneity and food but I am trying to make sure that each fry is of roughly equal thickness even when they're not all the same shape even girth equals even cooking time speaking of girth you might be thinking wow those are huge fries yeah but no they will shrink by about half over the course of cooking and they'll still be on the big side like steak fries but they'll need to be thick otherwise they'll break apart with this cooking method if you really want to make your life easy cut your potatoes into wedges easy to cut and super sturdy throughout the cooking into a big saucepan they go and yeah this is a lot of fries one of the advantages of this recipe over conventional fries is you can cook enough of them for like four people all in one batch and have them all be done at exactly the same time real fries you have to do in small batches unless you have a giant commercial deep fryer in your house which I don't whoops forgot one yes oven fries are not technically fries they're roast potatoes and who makes the best roast potatoes the Brits what's their secret they boil them first that's just enough water to cover everything and I'm putting it on high heat the lid helps them boil quicker this step has the effect of making the pieces fluffy it'll make the interior of the finished fry off fluffy and it will create a fluffy starchy exterior that go is incredibly crispy when roasted in fat for a long time great British roast EES have an exterior like glass you basically boil these until you're terrified they're gonna fall apart which is a particular danger with the long thin shape we're working with see how it's looking bendy that scares me and it should as Jamie Oliver once said the secret is to boil them as long as you dare I did about eight minutes all right these are too delicate to just dump into a colander luckily the better option is my preferred method for draining anything which is to just open up a little gap between the pot and the lid and let the water fall out fries are intact and there's no colander to wash here is my big roasting tray I do my Thanksgiving turkey in this you could use a baking sheet instead anything big enough to hold all of the fries more or less in one layer just gently dumping the fries in some of them are gonna break and that's just fine those will be extra crispy bits now I use olive oil because it tastes good but if you want a more traditional fry flavour use a neutral oil like peanut oil I'm pouring in a whole lot they don't need to be swimming in oil but they do need to be very well coated and putting the oil on to the potatoes instead of into the pan first really helps get all the sides coated now keeping in mind these are very delicate at this stage give them a shake we're just getting the pieces covered in oil and getting them all onto one layer in the tray see that fluffy beat-up surface on the fry that is the magic that's what's gonna go incredibly crisp in a 450 fahrenheit oven here they are after about 45 minutes I'm just gonna flip around the bigger pieces make sure nothing is sticking if they're looking a little dry I'll add some more oil no I don't think these are any less caloric than deep-fried fries then just give them another shake they'll be quite a bit more rigid at this stage so you can be aggressive back in the oven they go until they're ready which for me was another 45 minutes gonna depend on your oven and how you cut your potatoes you might be thinking good lord this is a long time well yeah but it's mostly unattended time unlike real fries which require York and love and attention and this is time in which we can be you know making the rest of the meal because nobody just eats a plate of fries unless you're a Canadian you're making poutine that's an idea for a video you want to be conservative I cook this batch a hair too long the super brown bits tasted a little bit burned if you're worried that the fries don't feel totally crunchy and rigid yet be aware that they will firm up a lot as soon as they cool down a little bit now how do you drain and season these it's easy I'll show you in a sec hey thanks again to Squarespace for sponsoring this recipe Squarespace is an all-in-one tool kit for building and running a professional online presence which I need and if you've got say a food-related business they've got beautiful templates just waiting for you for example you can drop an open table block onto any page and take reservations right there on your site I'm gonna start with something simpler built around a frame from my lasagna video the great thing is that Squarespace has a built in image editor now you generally want to up the contrast especially for mobile screens that's something you figure out real quick as a youtuber then you just enter in your info and you're off I'm gonna work on this a bit and show you where I'm at in a couple of weeks but you can get started on yours for free right now at squarespace.com and when you're ready to publish your site or buy a domain go to squarespace.com slash Ragusa and enter the offer code Ragusa you're gonna save 10% link is in the description okay here's the draining method that I got from Anthony Bourdain's book rest his soul towel goes in a big bowl dump the fries in the towel absorbs the excess oil then with the towel out get back in there you a bunch of coarse salt goes in and since we're already being non-traditional let's go crazy little shake of garlic powder a few grinds of pepper chopped cilantro then grate in a bunch of parmesan and toss you can hear they've got that glassy British roast potato exterior and just think there's no giant pot of hot oil to clean up after dinner stinking up the house while we eat and here's another bonus these stay hot and crunchy for a surprisingly long time like you've got a good 20 minute window to get the rest of your meal done and on the table if you really want to have fries at home I think this recipe is the way to go

Channel: Adam Ragusea

Views: 14,593,917

Keywords: french fries, how to make french fries, how to cook, french fries recipe, how to, baked french fries, easy recipes, crispy french fries, how to make french fries at home, how to make french fries in the oven, how to make french fries from potatoes, french fries at home, french fries in oven, french fries asmr, how to make french fries at home in oven, french fries recipe at home, baked french fries recipe, crispy french fries recipe, crispy french fries asmr

Id: m6kcANnAJSo

Length: 6min 53sec (413 seconds)

Published: Thu Jun 27 2019