Just tell me, and be honest, the “french fries” or limp potatoes, are you going to take 40 minutes in the oven. Not 20. At 475 not 420
Just tell me, and be honest, the “french fries” or limp potatoes, are you going to take 40 minutes in the oven. Not 20. At 475 not 420
by Briggy1986
8 Comments
aGirlySloth
I cook mine at 425F for 25 min and have no issues. I’ve found using veg oil works best to get them crisp in the oven
ErikMona
Air frier is the only thing I’ve found to make these anything other than utterly boring filler.
Joczef9
Why can’t we have the ability to edit titles??
HealBnuuy
If you want to ensure you get crispy potatoes, after cutting them, soak them in water for 15-30 minutes and then cook them. If you really, REALLY, want to ensure they are crispy, deep fry them after doing this. Just make sure you pat them dry before placing them in hot oil.
TorTheMentor
It may not work for everyone, but I’ve gotten better results by placing them on top of foil rubbed with vegetable oil (usually olive oil). We also tried brining them for at least 30 minutes in salt water with Old Bay. I recall getting more flavor out that way, too.
clitosaurushex
My roasted potatoes are usually pretty decently good, so here’s what I do:
* Cut them up early, like before you’re thinking about starting dinner. You could even do it in the morning and put them in a covered dish in the fridge. * Let them soak and let all the starch fall out in a bowl of COLD water for at least 1/2 an hour. * Drain the water, get the potatoes as dry as possible without letting them start to oxidize. * Toss them in a mixing bowl with vegetable (not olive) oil. I also use peanut oil for this. * Season them with more than just salt and pepper. * Cook them on parchment paper so I have a chance that they’ll come up in one piece rather than stuck to my baking sheet.
pearce27526
I follow instructions, and the potatoes are always pretty good: tender inside & and crispy exterior.
8 Comments
I cook mine at 425F for 25 min and have no issues. I’ve found using veg oil works best to get them crisp in the oven
Air frier is the only thing I’ve found to make these anything other than utterly boring filler.
Why can’t we have the ability to edit titles??
If you want to ensure you get crispy potatoes, after cutting them, soak them in water for 15-30 minutes and then cook them. If you really, REALLY, want to ensure they are crispy, deep fry them after doing this. Just make sure you pat them dry before placing them in hot oil.
It may not work for everyone, but I’ve gotten better results by placing them on top of foil rubbed with vegetable oil (usually olive oil). We also tried brining them for at least 30 minutes in salt water with Old Bay. I recall getting more flavor out that way, too.
My roasted potatoes are usually pretty decently good, so here’s what I do:
* Cut them up early, like before you’re thinking about starting dinner. You could even do it in the morning and put them in a covered dish in the fridge.
* Let them soak and let all the starch fall out in a bowl of COLD water for at least 1/2 an hour.
* Drain the water, get the potatoes as dry as possible without letting them start to oxidize.
* Toss them in a mixing bowl with vegetable (not olive) oil. I also use peanut oil for this.
* Season them with more than just salt and pepper.
* Cook them on parchment paper so I have a chance that they’ll come up in one piece rather than stuck to my baking sheet.
I follow instructions, and the potatoes are always pretty good: tender inside & and crispy exterior.
I use my air fryer for potatoes and veggies.