How to Make the Crispiest Homemade Fries Without Deep Frying
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- เผยแพร่เมื่อ 10 เม.ย. 2020
- Test cook Lan Lam makes the perfect Thick-Cut Oven Fries.
Get the recipe for Thick-Cut Oven Fries: cooks.io/2v5sykT
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Typed out for convenience:
Spray baking sheet with baking spray
Add 3 Tblspns veg oil to sheet, spread via tipping
Cut 2 lbs Yukon Golds into rectangular planks
3 Tblspns cornstarch in 3/4 cup water
Microwave for 2 minutes, stir every 20 seconds
Toss potato planks in the slurry
Spread onto sheet with a bit of space between
Cover with greased alum foil
425˚ oven for twelve minutes, bottom rack
Remove foil, bake for 10-18 minutes
Turn planks, bake for 10-18 minutes
Season with 1/2 Tblspn salt immediately
Move to paper towels
Serve
Is baking spray oil and flour or just oil? Please advise. Thank you for great recipe.
@@saraabraham9963
As she only said "cooking spray", it would seem to mean cooking spray without flour.
Using cooking spray with flour would probably change the Maillard reaction, and it would add gluten to the recipe.
Has anyone tried this with a frozen fry as a shortcut?
I appreciate it! She said 12 minutes on the first side and 10-18 minutes after flipping them. Edited to add, I required a lot more time personally for the first side because there was barely any darkening.. more like 25 minutes.
Thanks Scott. I'm not joining anything to get a recipe.
Just made these and actually didn’t skip any steps - you guys, these are SO GOOD. Totally worth the effort, which isn’t even that much. I did add some salt to the cornstarch goo since it seemed to make sense to evenly season the potatoes and reduced the amount of salt I added at the end. SO GREAT.
I like the idea of salting the corn starch goo
I love these potatoes! The only thing I’ve changed about it is that I add whatever seasonings I want (garlic, seasoned salt, pepper,or whatever sounds good that day) to the cornstarch goo. It’s awesome! Thanks for the video.
Good tip
Makes sense. Thanks for the info ❤
Lan’s poise, manner and obvious intelligence is exactly who I need in my kitchen! This Program is a pure class-act and Lan compliments a professional presentation!
She deserves a good hug and squeeze for her solution.
You mean, ARE exactly WHAT you need
No. Lan visiting my kitchen is what I mean... and she is a who, not a what...
I Love Lan! But can we get rid of the obnoxious blonde cracker?? ugh!
I appreciate it when chefs explain the science behind choices, like why you used cooking spray and oil!
Me to
There's a great book, "How to Read a French Fry", which explains which kind of potatoes are good for baking, boiing, etc. Goes through fruits, meats, veggies, etc. Includes recipes. Really accesible and about 200 pp.
@@kokostormy7710 I wish more people believe scientist when it comes to health issues.
Yes me too... very good videos
Lemont Lee Science is a process that we learn by, as we go.
Someone give that woman an award for this amazing recipe! She deserves it!
ATK is Always Fantastic!
Looks great tks
Would have been nice if she mentioned that the cornstarch/water concoction was burning hot when she stuffed her hands in but they glossed over that part.
and before anyone mentions that it is 'obvious', please don't have that mindset. It will discourage new home cooks if you ridicule them, and that's the last thing we want.
I bet you don't know where this recipe comes from? Burger King. Why? Over 20 yrs ago Burger King wanted to out do McDonald's. So, they invented a fry that was soft inside, crispy and tastey outside. They invented this recipe.
I only know about it because in 2000 I asked for a full list of ingredients on how their fries were made? I detected the crispy outside and was concerned that the coating was wheat flour. The manager took the time to tell me exactly how their fries were made. There is a difference, which makes Burger King's better is that they spray a thin coating made with potato flour not corn starch. The fries are frozen, then, deep fried in minutes. All in all, a very easy and fast process.
I love this channel for always talking through the science behind the recipes.
That is nothing short of genius. Pure genius! Applause, applause!
I love watching American Test Kitchen when they make a recipe they do it step by step and explain it throughly again once it done...Their awesome
Sorry, but it's "they're". Can't help it...it's a crazymaker!
I just wish they would allow you to see the full printed recipe without buying a membership 😢
I wonder if they are still on PBS (I will have to check). My Saturday routine many years ago would be Julia Childs, Amer Test Kitch. This Old House and a few other cooking shows. Then cable came and I succumb to the hype in the early 2000s. Now I'm going to drop it bcuz the price is ridiculous! Thanks ATK!!
@@wordsculpt Same. I wanted to say... Their awesome!? Nuh uh, it's my awesome!😊😂
This recipe works well. It is easy to add spices to the corn starch before putting it in the microwave. This way you get flavored fries! Thanks for a great idea!
You ever try this recipe with russets?
@@tomatojuice12 It'll just mean you have to peel the skin (unless you want that tough skin on the fry), but otherwise russets work well for fries because of their low water content.
I was wondering about that myself.
Lan is great, we need her on more shows
LOVE this recipe!!! A huge hit with my family too. We'll never buy premade, frozen, store-bought fries ever again. So easy & tasted great!
I made these oven fries today for the first time, followed the instructions exactly, and only one word can describe them --- FANTASTIC!! ABSOLUTELY worth the time and effort! (and it's not that much, really).
Thanks for this video, this method is a KEEPER!
👍👍👍👍👍
Do they taste more like steak fries or larger versions of shoestring fries?
These look easy and delicious. I have long since given up frozen fries and switched to the cold oil method but this oven method is so much better. Thank you, Lan!
Wow! These look wonderful and I’m sure they taste delicious! Lan really hit it out of the park!
Can’t wait to try this technique.
Awesome. Can’t wait to try this! I appreciate knowing the WHY of the procedures. Thank you for sharing.
I really like Lan, get her in on some more videos!
She's yummy!
I logged in just to like your comment. Agreed! I'm also all about those condiments
I totally agree!
They're both kind of boring.
Deltath Riylaan that comment was the poster child for boring.
It really is important to understand the science of the cooking. Always love when it is explained.
Great recipe, straight to the point explanations and great summary at the end. Will definitely try it over the week end!
The work was worth it for the great results, I've been making oven fries for quite a few years and they were from just ok to fair but that ends today ! Thank you ATK !
Hi,Have you tried this recipe yet? If so,did they turn out the same as on the video?
You are sensational! Love you guys, I've been watching Americain Test chicken for years now and I enjoy every episode. You cover just about everything and you have taught me a lot! I say, God Bless you all- and may you continue to inspire us for many more years!
Test Chicken? Sorry the typo made me laugh hysterically
They looked really delicious! I'm going to try this. Thanks ATK!!
@America's test kitchen this was great. Very crispy. I thought I would mind setting the microwave every 20s, but that was not a big deal. Using my 20yr old micro took 1 min 20 sec. In the video she used the adj warm to describe the mixture, but my mix was HOT!
I put that aside and seasoned my pots with cajun, garlic powder, and paprika (no salt) and then used a device to toss all together. My mix was reddish, not whitish. Cooked about 14 min on each side, sea salt at end, and lastly made up a dipping sauce. My husband who is a big fan of 5 guys fries said mine were better. Thanks!
I have been making oven fries for years and have been happy with the results but I can’t wait to try this recipe!
Made these recently... will admit weird but it works! Crispy on the outside, fluffy on the inside. 👍🏼
Just made these and they are AMAZING!
Oh good ! I’ll make them now
I made these yesterday and they were delicious. Crunchy and very good. Now I'm making the cast iron pizza recipe! Love all your recipes ! Thankyou
Thank you for sharing this, I watch while on the program....but really needed to see again. Thanks for sharing again. Love watching you two.
I made this recipe as described, it came out great. I actually overcooked the cornstarch a bit, and rescued it exactly as Lan instructed, worked great.
Can’t wait to try these! They look amazing!!
We've made this as shown many times. Well worth it. The fries are great.
I wish I could have reached into the video and grabbed a few. They looked so delicious 😋
I have seen this guest before. She does a great job. Thank you!
I have made these a couple of times and they are great. Easy, healthier than fried and everyone loved them.
Made them tonight. They are so good. Very happy they're as good as they looked and as described ❤
Grateful for Lan Lam's delicious and healthier recipes!
This recipe is totally perfect. The best fries I've ever eaten so creamy inside. I follow every step.
This recipe lives up 100% to it’s expectations. I’ve swapped out the corn starch with potato starch, using the same ratio of water to starch as directed and ended up with a great flavor. Very reminiscent of a McDonald’s hash brown. Really awesome.
McDonald's OMG- how disgusting!!!!!
@@gordburnz1363 maybe their meat products but def not their potato ones. I think their in still business from their fries alone because their burgers are one of the worst burgers you’ll ever have, if you think about it.
Great tip!
@@Al42279
Ingredients for McDonalds “fries” (USA):
Ingredients: Potatoes, Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk Derivatives]*, Citric Acid [Preservative]), Dextrose, Sodium Acid Pyrophosphate (Maintain Color), Salt.
Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness. Dimethylpolysiloxane added as an antifoaming agent.
@@Al42279 ingredients for McDonalds fries (UK)
Potatoes, Vegetable Oil (Sunflower, Rapeseed), Dextrose (only added at beginning of the potato season).
Prepared in the restaurants using a non-hydrogenated vegetable oil.
Salt is added after cooking.
This looks amazing and the video is so well done - love the information about why you do certain things, and the recap at the end. Thanks!
Perfection.Looks so crisp and delicious.Bravo!
Great Recipe. Thanks for the research! Trying this one for sure🎈
BEST OVEN FRIES EVER!!! You absolutely have to try these!
Thank you!!!! I made this recipe,the only thing I didn't use is the veg oil because I didn't have it,I just spray a baking sheet with cooking oil,coated the potatoes after I cut it in the cornstarch mix,and place it on the baking sheet, with a aluminum paper spray with cooking oil,my fries burn a little bit,but it because I need it to adjust my oven, other than everything turn out great, very delicious , specially with your favorite season, yum
Lan is so awesome She’s a great at educating all on video. That is not as easy as you think TY
Thank you!! My fries turned out great!! I’ll be trying more of your recipes!!🤩😆
I'm not sure I've ever made a comment on TH-cam before. We absolutely LOVE these fries!! It is worth the time. We haven't found any down side using russet potatoes if you don't want or have Yukon gold. We also have made this on baking sheet like they did, one lined with heavy duty foil, and one with a silicone mat. Each worked, but they definitely sticked to that the most. Silicone mat did ok. Browning not as consistent. The foil method worked the best. Use heavy duty. Came off easy and it's much easier cleanup.
Much appreciate your comment! Was wondering about using foil and I only have russets rn lol
@@dan62611 That non stick foil is a new normal in my kitchen. I make my panko oven fried chicken on it and it slides around. Keeps the coating perfect. I'll just put a few tablespoons of veg oil on the non stick foil for this potato recipe. I'm doing it tonight with russets and one yam/sweet potato to see how it turns out.
@@xmas4203 These are "oven sauteed." Without oil -- what do you have? Just a *hot potato."
@@eddyvideostar She did use oil. The corn starch slurry thing is used a lot in Chines quick frying meat and veg without giving a heavy coating. But you're kind of right. It's a hot potato with a light crisp coating.
I made these twice after I watched this vid. Once like she did and once in the Ninja. I can say, the air fryer was WAY better.
Maybe the foil idea is the solution to my non-stick cookie tray not browning the potatoes.
Such a likeable, smart,feel good food show.Love the host,she's great
This technique is amazing. The process is messy and great fun. I enjoyed making these and eating them was a delight and great raves from the family. My new go-to for fries for any meal. Thank you for sharing❣️❣️❣️
Tried some thing like this in my air fryer came out pretty good , browned nice .
P.S. my air fryer is one's that looks like a toaster oven so I was able to lay them out flat in the basket
Wow, this was interesting! I tend to avoid fries because of the excess of oil (as delicious as they are.) I think I will try it tonight!
Thanks for sharing this amazingly easy technique for delicious crispy oven fries! 😋
Can’t wait to try. Thanks for figuring out the kitchen science behind these recipes.
I will try this recipe this weekend...I may infuse the corn starch mixture with some garlic and onion powder!
The powder will burn probably. But let us know how you get on!
It will burn for sure,just make sure you mix garlic and onion "powders" with your salt first then it will stick,also you can make your mixture and dip fries into it.
Homeplate - DO IT.
@Bo Zo good idea
Poor idea. Add them afterwards...onion powder will withstand the heat, garlic wont.
Tried this w/o spray on an iron skillet. New potatoes and sweet potatoes. *The* best. Also, sugar in sweet potato caramelises! Never want to see a deep-fried potato again in my life. Thanks for this!
Sorry, did you put the skillet in the oven or did you cook them on the stove? I live by myself so using the oven is not very cost effective when cooking for one.
@@evelyn1805Hi. I put the skillet w/oil in the oven for a 1-2 min, and then place the cornstarch-coated slices on the skillet, cover it with foil & put it back into the oven. I also rarely use my regular oven. I have a smaller convection/microwave oven combo, but I haven't tried doing this in it with a smaller skillet, because it would be hard to sufficiently heat from below. Will try it.
Wow these are the best oven fries! Thanks for this amazing recipe. I overcooked the cornstarch but added a bunch of water back in as suggested and it was fine.
I have tried many, many techniques for home fries. This is, by far, the best. Tried them tonight and the crisp exterior and fluffy interior made for a magnificent culinary delight. Thank you, test kitchen.
The polished infomercial aesthetic is hilarious and the food science is well explained. Will definitely try this!
It really does have that infomercial vibe. I couldn’t put my finger on why the segment felt off to me.
@@chaoyu6126 I think it's because it's really scripted (especially in the beginning parts where the host acts skeptical like on this segment). But, at least the recipes look/sound amazing and a lot of the science-y stuff they talk about I've seen/heard on other food/cooking videos and podcasts, so at least we know they're not trying to sell us on some specific product or whatever.
@@zrobeast I’ve been watching their recent videos where they all seem to be filming in their own kitchens, and there really is a difference. They’re all obviously way more comfortable but seem wayyy more genuine and relaxed compared to the show. Kinda hope they keep the new format.
This is the best oven fries ever! My hubby loved them!
I’m always watching America’s Test Kitchen love this program and it’s better now
I love this recipe and this is the only way I make oven fries now. Thanks!! Great Job, Lan!
Thank you for this recipe, being home now it's hard to achieve yummy oven fries giving this a try 👍🏼
You can check this one easy and yummy
th-cam.com/video/Jm0ZdAjXsOM/w-d-xo.html
Those potato wedges look very good! What a very nice idea! I've been wondering how to make those... y'all did a fantastic job--and what I appreciate about it at almost the end, you summarized it--that is very helpful!! Thank you all so much for sharing!!
Lan that was a lot of work. So glad you did the research. Thank you. I will have to try this when my granddaughters come over for the night. Stay Safe and God Bless.
These are aMAzing! The true flavour of deep-fried perfection!! 🤯
7 minutes per side made them creamy on the inside, so crispy on the outside, and gorgeous brown.
I don’t have the proper baking sheet, so I used nonstick foil. 1 tablespoon of oil was left over on the foil. The paper towel absorbed some of the other two spoons of oil, and the rest, we ate as it was on the potatoes. 😁
I am making these for my family tonight along with homemade cheese burgers! They look amazing!
I must say that following the recipe, those oven fried potatoes were the crispiest & fluffiest I've ever eaten...so satisfying. Thank you so much for sharing your recipe with us...I'll make my potatoes this way for always...
Oh! next time, I'd add in the spices before mixing it with the cornstarch b4 baking them....should taste much better as it'd had time to marinate & baked at the same time..
Beautifully expressed by the cook.
I love your Chanel. Explains the process and reasons why is what we need. Thank you😊
These oven fries are the bomb! I've shared this video with some friends and they loved them too. And I love the science behind the cooking spray.
We made 2 batches of these today! Fail proof!! Turned out perfect! We seasoned the second batch with fresh snipped parsley, thyme and chives, garlic powder and fresh grated Parmesan! Fantastic! Thank you for the recipe and the education to go along!
Thanks for this wonderful recipe/technique. Can't wait to use it
Tried this and it turned out great. Best chips I've ever made in my oven. Thank you for this recipe.
Thinking about all the steps I’m gonna skip while expecting the same results
Totes.
SAME!!
I wanna see the video.
😂😂 same!
I'm so going to not microwave the corn starch liquid and just do it on the stove instead. Taking it out every 20 seconds seems like a hassle.
I saw this on the show and now I can’t wait to make them!
We tried them. They were alright, but not as good as expected. I followed the recipe to the tee. Kind of disappointing, not bad, but not as good as I thought they’d be.🙁
Tried this recipe tonight and couldn't have been more surprised! Will be my go-to for fries from now on.
The narrative with this video is so helpful!
An excellent solution to the soggy oven fries that usually come out of my oven! I'm going to try other seasonings, too.
I really appreciate the great effortS that went into figurinG out how to make thiS d'lightful receipe...thankS ladies!!!👍🌹🥔🥔🥔🌹🌞🌹☕☕☕
Outrageous!!! I gotta use this recipe! Thanks so much for this!!!
Lan is so well-spoken! 😍
I have always cooked my steak fries on a cookie sheet in the oven, spraying the fries with cooking oil before baking and salting immediately when done. They come out goo but often stick to the pan. I will give the cooking spray and oil method next time to see if that solves the problem without the cornstarch slurry. Great show with great information.
Potatoes contain a great deal of starch. I am sceptical about adding corn starch to a potato. Of course it will crisp but at what cost? I am not sold on the slurry deal
I have always done them as you say you were going to try, and I can assure you it doesn’t make much difference from just spraying with Pam. I’ll be making the slurry potatoes tonight, looking forward to them!
@@Klutzy68 how were your results?
I salt the pan... soak the potatos in water 20 min, pat dry spray with oil and spread on salted pan.... 25 to 35 min @ 400*
@@MrTalkingzero Imagine the cornstarch more as a batter. The provide the fries a coating to evenly and more efficiently brown than a potato by itself would, which is why it’s not something you would do for a fryer.
Man. I can imaging eating these with seasoned salt instead of regular salt.
Scrumptious!
this is a fantastic recipe. you guys have the best tips in cooking
Great way to crisp oven fries. I made them just as instructed aside from the foil on top and they were still excellent. Much better than what I did in the past. Thank you!
I made them AND will only make them from now on,thanks so much girls love from B.C. Canada 🇨🇦🌹❤🙏
Honestly the best and French fries are my chosen food group. Excellent poutine fries.
@@mssuezee6178 It's an awesome recipe! Now we know an other way for oven potatoes! Love from Greece
@@annailio1765 you bet dear, 🙋
@@mssuezee6178 Excellent! Have you tried making these with Russet potatoes? Yukon Gold would work the best because of the higher sugar content of the potatoes but I'm just curious about Russet. I'm going to try this weekend! Yum!
@@codyluka8355 yes I did and they were a little tough, yellow works best for sure. Enjoy,I'm making today as well.🙋🙏
My mom have been using the same starch goo for coating fried food since long ago. Mostly to fry Banana and Sweet potato. She don't use microwave though. She just stir the water/starch flour mix over low heat until it thickens.
That was my question about slurry. Thanks for that
Sweet potatoes - yes! Going to try that tonight - thanks!
.perfection indeed❣ Thank you Lan 👍
Wow, those really look good! Gonna give them a try.
Looking forward to trying this. I par boil potato wedges in corn starch + water and then convection roast at 425 until crispy. Seems like very similar theory!
I love your idea, I'm going to try. Does it work with russets?
@@mssuezee6178 Yes I've done it with russets and Yukon gold. Doubt it matters too much.
How much starch and water?
Once you pair boil the potatoes do you dry them off before roasting?
I love ATK. They explain the science of cooking
Instant subscribe. Thank you for your research into this. They look great can't wait to try it.
These are the best! The corn starch paste and the pan prep are a game changer
I made these and were EXCELLENT.
*I did a 'make-ahead' step* : the day before, after cutting potatoes, I blanched for about 3+/- min, then in ice bath (depends on how thick you cut them) - then drained well. I was able to skip the cover with foil step. I used seasoned salt at the end.
~I'm thinking about adding seasoning + cayenne to the cornstarch mixture next time so the flavour is baked on
Lot of foil for a few minutes. Sounds better.
@@donaldkasper8346 Yes.. well... I am a bit of a foil miser. I re-use when I can. lol
Great tips!
Truly amazing! Not the recipe mind you. The two presenters! Not one ‘these bad boys’ or mindless repetitive drivel. Clear , concise, instructions with just the right amount of explanation. If they were persuaded to roast my boots I’d still find them interesting and informative. I don’t care what they pay you. It’s not enough! 👍
Great comment, and so true!!
Just did this and it works extraordinarily well! Thanks for the tip!
Thank you, this is going on my menu this week!
Use corn starch to crisp up a lot of things, hadn't thought about potatoes.. GREAT JOB!
We use it instead of flour for coating homemade chicken nuggets,it makes them more golden n crispy
I buy a box at Aldi every few months and set some aside for use as body powder. I watch a Japanese gal's vlog, she prefers potato starch for coating and thickening.
@@billieyoung9265 what about grated pots like hash?would that work?also battered?how to?
@@billieyoung9265 what about falafals do u think it will work?
@@narsreenjohnson4966 oh I have no idea im not a good cook lol my husband is I will ask him
While locked down I will try this cheers
Did you try it? How did it go? I'm thinking about it but I find that corn starch slurries sometime lead to a texture that I don't love
Tom Ohia well?
They look delicious. Gotta try this recipe. Thanks
Wow, they really did look amazing.