The Mistake That's Leading To Soggy Baked Fries (2024)
austin havens-bowen
·3 min read
There are many perks to making a batch of homemade fries in the oven rather than deep-frying them in oil. The technique is not only thought to be healthier, but it also creates less of a mess, with no pot full of oil to deal with after cooking.No matterhow they're cooked, the key to delicious fries is to make sure they're crispy — which can take a little more effort if they're baked rather than fried. Many home cooks have unfortunately pulled out a baking sheet of soggy spuds from the oven. There are many mistakes that can inhibit proper crisping, and one of the sneakiest setbacks is putting the slicedpotatoes in the oven while they're still wet.
If you wash potatoes and don't give them enough time to dry, the excess moisture on their surfaces will lead to the fries steaming rather than browning and crisping. Many fry recipes will also call forsoaking the cut potatoes in water to remove extra starches, which can help you get the crispiest fries possible. However, this hack will fail you if you don't dry the fries as thoroughly before cooking them.
To avoid this mistake, pat your raw fries dry before letting them sit between clean cloths or paper towels, then season and bake them in the oven. Don't hesitate to swap the towels out after a few minutes if they become soggy, to ensure your sliced spuds are as dry as possible.
Once your potatoes are dry, you might think that baking perfectly crisp fries is effortless — but think again. There are still other mistakes that can lead to soggy fries out of the oven. For starters, don't forget to preheat your oven properly while you wait for the fries to dry. You also want to toss the sliced potatoes in enough oil for them to crisp up, but not so much that they turn greasy and limp. Use about one tablespoon of olive oil for every large potato that you'll be baking. It's best to toss the potatoeswith the oil in a bag or bowl rather than drizzling it on top of them, to ensure that each fry is fully coated.
Even your seasonings can help create a crunchier outer crust. A blend of salt and spices like black pepper, paprika, onion and garlic powders will cling to the fries and help create a thicker, crispier outer layer. You can also add some potato starch or cornstarch to the blend to make the outer layer crunchier.
Lastly, once the potatoes are sliced, dried, oiled, seasoned, and ready to go, don't overcrowd the baking sheet, which can lead to limp and undercooked fries. Give each fry its own space, baking in batches if you have to. Make sure to line the baking sheet with parchment paper, so the fries don't get stuck to the metal, leaving the crunchy parts on the pan rather than on your plate.
To ensure crispy baked fries, avoid putting the sliced potatoes in the oven while they're still wet. If you wash potatoes and don't give them enough time to dry, the excess moisture on their surfaces will lead to the fries steaming rather than browning and crisping.
Frozen fries are full of water so you definitely don't want too much steam in the oven which makes your fries soggy and limpy. Too many trays on the oven racks decrease airflow essential for crispiness, too!
Overcooking or undercooking will result in soggy fries or hard/hollow fries that will not hold well. Remove basket to drain excess oil from product. Hold basket over fryer for only 10-15 seconds.
If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.
Try not to overlap the fries so they brown equally, and don't crowd them too tightly in the pan as you'll need to flip the fries halfway through the baking time. Bake 30 to 40 minutes or until golden brown and crisp.
Airtight, well-ventilated container: Once they are cooked, placing them in an airtight, well-ventilated container will help keep your fries warm and crispy for a longer period. Such containers keep the heat trapped while preventing moisture buildup.
To prevent your fries from turning soggy on the ride home, all you have to do is leave the bag open. Why does this work? Because an open bag lets the steam from the hot food escape. If you don't open the bag, the steam will make your fries, and possibly other foods, soggy.
This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.
"Baking frozen fries on an oven rack ensures even cooking and allows air to flow all around the fries, which increases your chances of getting golden-brown fries from the oven," Harvey said.
Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.
The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.
If you wash potatoes and don't give them enough time to dry, the excess moisture on their surfaces will lead to the fries steaming rather than browning and crisping. Many fry recipes will also call for soaking the cut potatoes in water to remove extra starches, which can help you get the crispiest fries possible.
McDonald's, of course, has the best soggy fries. Its thick paper carton, liberally greased with canola-blend oil, creates the ideal environment for sogginess to fester. Each order is a sog lottery—you never know how many you're going to get, how salty they'll be, whether they're long and thin or short and squat.
When you cut your chips, it's integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don't end up with soggy chips.
You should dry the fries after rinsing, and then let them sit after tossing with starch to let the starch-crust form. This will also remove excess surface water, which will prevent boil ups. Lastly, if you are worried about it, use less oil and fry in smaller batches.
Fill a large bowl with cold water and stir in 2 tablespoons of salt.Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel.
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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