Hey Erin. I appreciate the fact that you continue checking and replying to comments on this recipe.
Just wanted to ask: Which oven mode do you use?
1
This recipe works! I have always ended up with soggy/soft fries when baking them in the oven at home, which never really felt like fries. But these were crispy, held their shape, and felt like true fries! I think soaking them in the hot water first made all the difference. :) I’ve never commented on a recipe before, but I thought this one was worth it! Thanks!
1
Wow, bookmarking this. Usually homemade fries suck. These did not. Reminded me of 5 guys. Thanks so much
1
Makes me so happy to hear, thank you Robert!
1
Have been making these fries for quite some time now and they never disappoint, my family of five devour them every time, thank you for the recipe
1
The first fries I’ve ever enjoyed w/o some kind of dip. Yum and all you promised!
1
Way too salty! I can’t believe you got so many stars! I followed the recipe exactly and even used a lower oven temp. These were burnt beyond recognition even after I lessened the cooking time by 1/4. I am a baker by trade. I read your entire content. Not impressed, but would be interested in learning more about how this works for you.
1
Surprisingly good for baked fries.
The key was a well-written detailed recipe like this.
Thank you!
1
Turned out like every other recipe I’ve tried in the past. They definitely aren’t bad, but I didn’t notice anything outstanding about them either. Oven was screaming hot, adjusted the rack to a lower position, fries were spread out evenly on pan… had to broil a few minutes toward the end to get them to crisp up at all, but they still got soggy as they cooled. They soaked, they dried, dried, dried… still mediocre results. Seasoning was ok; a little too much garlic for our liking. Glad everyone else had such great results with this recipe. I think I’ll just stick to pan fried potatoes instead.
1
I’ve tried so many oven baked fries recipe and they never come out right. This is the best recipe I’ve ever had. Crispy on the outside and soft in the middle. So much healthier and less messy. My husband loves these also.
1
The best French fries
I Have ever made!!!
1
These were perfect, nice and crisp. My potatoes were already cut a bit larger so I baked at 25 minutes first and another 15 and turned out great. Could barely tell they were baked! Thank you for doing the testing.
1
I’m about to make these, as I too was searching for the required temperature. To prepare potatoes ahead of time, use an
Old Texas Greasy Spoon Cafe trick: slice your potatoes and put into a bowl and cover with water. Add a bit of vinegar or lemon juice, a tablespoon to a quart of water, or to be authentic, one gurgle.
Place in the refrigerator and the potatoes will stay white and fresh for a couple of days, at least. I have only kept them overnight.
1
Sadie, I didn’t, as I was trying for a classic fry recipe with this one. I think that you could play around with a similar method though. Since sweet potatoes are harder than Yukon golds, I’d use even hotter water and let them sit longer in the water first. The baking time may need to be extended by a few minutes too (Keep an eye on them). If you decide to play around, I’d love to hear how it goes!
1
I’ve made them this way, and it works great. I put them onto a baking rack nestled in the cookie sheet. Then I don’t have to turn them over.
Hey Erin. I appreciate the fact that you continue checking and replying to comments on this recipe.
Just wanted to ask: Which oven mode do you use?
This recipe works! I have always ended up with soggy/soft fries when baking them in the oven at home, which never really felt like fries. But these were crispy, held their shape, and felt like true fries! I think soaking them in the hot water first made all the difference. :) I’ve never commented on a recipe before, but I thought this one was worth it! Thanks!
Wow, bookmarking this. Usually homemade fries suck. These did not. Reminded me of 5 guys. Thanks so much
Makes me so happy to hear, thank you Robert!
Have been making these fries for quite some time now and they never disappoint, my family of five devour them every time, thank you for the recipe
The first fries I’ve ever enjoyed w/o some kind of dip. Yum and all you promised!
Way too salty! I can’t believe you got so many stars! I followed the recipe exactly and even used a lower oven temp. These were burnt beyond recognition even after I lessened the cooking time by 1/4. I am a baker by trade. I read your entire content. Not impressed, but would be interested in learning more about how this works for you.
Surprisingly good for baked fries.
The key was a well-written detailed recipe like this.
Thank you!
Turned out like every other recipe I’ve tried in the past. They definitely aren’t bad, but I didn’t notice anything outstanding about them either. Oven was screaming hot, adjusted the rack to a lower position, fries were spread out evenly on pan… had to broil a few minutes toward the end to get them to crisp up at all, but they still got soggy as they cooled. They soaked, they dried, dried, dried… still mediocre results. Seasoning was ok; a little too much garlic for our liking. Glad everyone else had such great results with this recipe. I think I’ll just stick to pan fried potatoes instead.
I’ve tried so many oven baked fries recipe and they never come out right. This is the best recipe I’ve ever had. Crispy on the outside and soft in the middle. So much healthier and less messy. My husband loves these also.
The best French fries
I Have ever made!!!
These were perfect, nice and crisp. My potatoes were already cut a bit larger so I baked at 25 minutes first and another 15 and turned out great. Could barely tell they were baked! Thank you for doing the testing.
I’m about to make these, as I too was searching for the required temperature. To prepare potatoes ahead of time, use an
Old Texas Greasy Spoon Cafe trick: slice your potatoes and put into a bowl and cover with water. Add a bit of vinegar or lemon juice, a tablespoon to a quart of water, or to be authentic, one gurgle.
Place in the refrigerator and the potatoes will stay white and fresh for a couple of days, at least. I have only kept them overnight.
Sadie, I didn’t, as I was trying for a classic fry recipe with this one. I think that you could play around with a similar method though. Since sweet potatoes are harder than Yukon golds, I’d use even hotter water and let them sit longer in the water first. The baking time may need to be extended by a few minutes too (Keep an eye on them). If you decide to play around, I’d love to hear how it goes!
I’ve made them this way, and it works great. I put them onto a baking rack nestled in the cookie sheet. Then I don’t have to turn them over.