How do you produce potatoes with mashed-potato creaminess and crackly-crisp crusts without deep frying? Lan Lam shows you the way.
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0:00 – French Fries Aren’t the Only Crispy Potato
0:25 – What Makes French Fries So Good?
1:39 – Roasted Smashed Potatoes
3:49 – Crispy Home Fries
5:56 – Thick-Cut Oven Fries
7:13 – The Lesson Learned From Fries
7:29 – Credits
25 Comments
I love your videos and explanations, thanks! As a chemist would you say it is true that placing the aluminum foil shiny side down reduces aluminum leach into the food? I hear this a lot.
I have my own method of doing crisp potatoes. I cook them whole in the pressure cooker, than cut in wedges and place in a pan with oil, seasoning (salt, chopped garlic, and paprika sometimes rosemary and I oven roast. The flavor is delicious and the texture is crispy on the outside and soft on the inside.
Lan's videos are my fave on this channel. Always learn something new.
It's not the fluffy interior or the crispy exterior of fries that makes them so delicious, it's the salt that makes elevates the taste and makes them so addictive….Ever tried fries that were perfectly prepared and cooked but were without salt? then you'll see what I mean.
Funny, i blanch my potatoes first then i finished them in an airfryer by tossing a bit of oil and cornstarch, i got some nice results but not always perfect are even, i'll use the microwave slurry next time and see, thanks for sharing
She has a hidden sexiness and kinda naughty too. I think she has a lucky husband 😊
I keep hearing 'Christmas' instead of 'crispness'
I love this but I do not believe that crunch!! Sounds like a sampled potato chip crunch.
Lan, Thank you for the video. It sounds crunchy, and looks delicious. For steaming you set the oven to 500°F in the video. How long do you steam the potatoes for? The crisping part. Oven temperature, and crisping time, please. Thank you very much
The airfryer fans are watching with open mouths. Generous amounts of oil? Dollops of butter? Using duck fat? Yes, please, all of that! Then serve with a generous amount of homemade mayonnaise on the side (not the horrible 'light' stuff from a jar found on the shelves of your health food shop, mind you.), Live a little!
Awesome video!
How long are we steaming the smashed potatoes for?
Wow tyfs. Is there a way to cook oven fries w/o cornstarch? I'm allergic to corn.💙😎
Thank you. It is a great technique.
3:01 – were the potatoes baked or broiled? Why were they put on top rock?
While I find the science and techniques behind the “perfect” fries or fried potato fascinating and somewhat mouthwatering I also think how wasteful the recipes are. I’m not talking about you experimenting and perfecting a recipe but to propagate the idea of heating an oven for a trey of potatoes. To steam potatoes by using a foil covered trey in the oven. I’m not saying you get the same fry out of an air fryer. Just as you’re not saying you’re getting the same result from deep fat frying. But for a casual if not fast food such as fries to be cooked in an oven is wasting so much energy. Especially if you guide people towards that method.
Lan! How did I miss this episode?😢
More Lan please! 🙏🏻
Everyone wants home cooking results for fries similar to those of fast food places. Tell us about, please. Enjoy listening your voice. No military tone; just a chill-out soothing tone that makes one to listen to LL. Thank you.
Dear LL: Starch fractions in different types of starches (potato, rice, maize, tapioca) gelatinize at different temperatures. Ok, let’s say for potato, starch fractions gelatinize at 63°C. This means that how you dice and slice the raw potatoes end up affecting the gelatinization operation because of the geometry and thickness of the slice (you want to get uniform effect all throughout, right?). Now “the ball park sentence” request: For each method you have shown, could you give guidelines about heating times (either inmersión in hot water or oven cooking). Thank you, ma’am.
(PS: Here, in north South America tapioca is much cheaper than potatoes. Fried tapioca sticks? Lord, finger-liking good. Am trying to engineering optimum results. A cereal chemistry college text has assisted in knowing how tapioca starch behaves under different type of heating/cooking methods. Fascinating!)
I want to make French fries at home
You are the best, healthy with skin, crunchy without excessive oil, and educational, food for my cooking mind! Thank you so much!
Chef, I tried microwaving potato fingers at 100%, covered with water for 4-5mins. Then, dabbed dry. Dusted with flour. Quick shallow fry. Got real crisp French fries like results!
Love the thick cut fries idea but for the life of me i cannot understand why you didn't go with potato starch.
The perfect subject!!! I love potatoes so much, I could have them everyday for every meal~ And when they are crunchy, it's like heaven for me!
Are the ovens the Test Kitchen uses Fan-Forced or not? 260°C/500°F for the smashed potatoes is hella hot…
I'm trying to avoid frying so these recipes are great! so eager to try them!
I am interested in making some home fries that I can just throw in the air fryer from frozen. Should I cook the home fries in the second recipe all the way and then freeze them and then put them in the air fryer? Or cook them on the pan less? Thanks!