Patricia Wells' Fake Frites | Genius Recipes
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Here's a trick for the best french fries you can make at home -- in the oven, using less oil than you'd put on a salad. Game on! SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
Serves: 4 to 6
Prep time: 10 min
Cook time: 32 min
Ingredients
2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches
2 tablespoons extra-virgin olive oil (up to 3 tablespoons)
1 pinch fine sea salt, to taste
FULL RECIPE ►►f52.co/2Im1pQ7
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This are so good I made them today and they where a total hit! Everyone loved them and most people thought they were deep fried
I've been doing a similar thing for a while. I par-boil the potatoes in salted water instead of steaming them. It adds some flavor to the potatoes, in my opinion. I coat them in oil and bake them on parchment to make sure they won't stick.
Nicholas Miller do you ever find the parchment to make things less crispy? The times I’ve used it for roasted vegetables, I haven’t been happy with them. I wonder if it’s the moisture content of the particular food? I like the easy cleanup for sure though!
Don't forget to add a couple of mashed garlic cloves to your water for full yum flavor.
th-cam.com/video/_wx__fEyDj0/w-d-xo.html
After crisping anything in the oven, if it sticks, give it 10-12 minutes on the baking sheet at room temp & it almost always releases on it's own!
That's a great tip -- thanks!
Thank you for sharing that tip! I'd never heard it before and it's one I think I'll use a lot.
You can make fries well with less or no oil with the steam or boil then bake method. When I do this with no oil they come out great, too.
Thanks for the suggestion, Danielle!
Ughhh....steaming in a colander!!! The real GENIUS tip for me.
Yes, it's a great tip!
A lot of people have limited kitchen space. A colander that doubles as a steamer is a gr8 hack
Just discovered utube during pandenic. Just found this site 9/2020. LOVE IT! A thought about one of the suggestions..rosemary and 500° don't play well together!
One time I cut up some potatoes and coated them in egg whites put on a cooking sheet with nonstick spray. They kind of stuck to the pan but they were still pretty good and crispy
I love this!!! I'm so gonna try this recipe!!!
Great, Sandria -- let us know how it goes!
@@food52, I most certainly will!!! 😁😁😁👍🏾👍🏾👍🏾
Looking forward to doing these! Thank you!!
Great, let us know how it goes!
The problem with cooking with olive olive (in North America, especially) is that most of the olive oil imported here is either already rancid, due to lax laws regarding the production and storage of the product before sale, or that the oil is doctored-in either case, the oil doesn’t usually end up with enough antioxidants to withstand heating, if it isn’t already toxic from the rancidity. I’m pretty sure it was the University of California that did the big study some years ago on grocery store olive oil, and the results were pretty horrific.
Italians have been deep frying with a different kind of oil than we have available here-freshly made-which is fine for cooking, but imported oil is often very unhealthy to cook with.
But the discerning cook buys high quality olive oil, like California Olive Ranch as one example...
Silky Tp Absolutely! It’s just not always obvious what olive oil is good quality, especially if you haven’t tasted it before purchase, as they are often not sufficiently labelled-even the expensive ones.
@@18OverTheBridge Totally agree. The study done by University of California was a good one. More folks should read it and force the industry to deliver quality.
We always should be demanding quality, but with the sheer volume of the market today, I understand why companies cut corners and quality to save money.
That's why I want to grow my own food, raise my own animals, bottle my own wine, ferment my own vinegar and press my own olive oil. One day, the dream will be real! Maybe only through a collaborative effort, but still a lovely dream.
18OverTheBridge But, a lot of the fake oils were coming from Europe, as well.
Tip: put those warm fries in a Ziploc
Put oil, rosemary and garlic, salt and pepper. Shake the bag...then put them in oven!
H Pn I anticipate a “the bag melted, 0/10 would not recommend” comment 🤪
@@jimrobinson9979, 🤣🤣🤣 that's gonna be the person that's high and has the munchies that sticks them in the oven by mistake still in the bag, then falls asleep. 🤣🤣🤣
Warm fries will work...
@@fountain855 oh yeah I've used frozen fries...zip them up with a little oil, rosemary and garlic.
Saves time in slicing
I like to dip mine in sour cream sweet chili. Oooh! 😋
Why not cut them to a similar size so the cook and brown at the same rate?
I like the variety of crunchy small ones and bigger more pillowy ones :)
A microwave takes less time to par cook and doesn't create heat and humidity.
Looks scrumptious. But can i ditch potatoes and go for sweet potato; for more fibers.. healthier?
Hi mariam, great question! We haven't tried it that way, but let us know how it goes if you do!
Almost didn't click. Not sure why I did to be honest.
I'm going to make these right now, though. Haha. Thanks for the inspiration.
Glad you clicked, Chris :) Let us know how you like the recipe!
What about using parchment paper? Or did I miss the temperature?
Buy a decent peeler and then learn to use it properly. The OXO Y peeler is in a class of it's own.
Variation:
Cut the potatoes into larger wedges, and marinate them in lemon juice, olive oil, garlic, salt, turmeric, and paprika for at least 4 hours at room temperature.
Steam them using the marinating liquid, thinned with water, with dried oregano added. Proceed with the method shown in this video.
Very tasty. Don't be shy with the salt.
That’s basically Greek potatoes.
Nice camera setup
Glad you enjoyed, Erika!
This is the only way my mum has made fries for 18 years and she ain’t read no book... 🤪
If I used that technique, I wouldn't want to peel anything either.
Made them last night......they were ok. Kinda dry, tho.
Paula Temple .... Thank-you so much for your Honesty ! I just watched this, & when they came out of the oven & saw them 'close up' I thought - Hmmm ? they look dried out : ( ... I think I'll pass & just eat the 'real' deal -> deep friend ff every 4 months or so ~ Thanks again !
I cook my little round potatoes like this all the time. Nothing new. Got it from my momma. Also, we steam in the microwave. Quicker.
You know, if you'd use a wood spatula, the potatoes would break apart less.
That's a great tip -- thanks!
The research is out. Oil and fats aren't the problem. Rubbish carbs, processed foods and bad nutrition is. It's sugar which makes the body store fats. Not the fats themselves.
Patricia, looks great. I like your delivery. What’s with the camera jockeys in the shot? Distracting, unnecessary.
David Johnson Yeah, it’s weird they’re in the shot, being filmed by their partner. It adds nothing, and actually detracts from the presentation as they are blocking our view.
Cinematically be 52, not BonA .
Video editor just needs a little more practice. : )
500degrees? Boy that’s high heat!
Avacado oil ...
Oh, for God's sake. Spain is the leader in olive oil production in the whole world. We double Italy's production!
It's the oil we use for everything, absolutely everything, salads, frying, you name it. We are also just behind Japan in highest life expectancy, so I think you Americans will be fine using a bit of olive oil in your cooking. Maybe stop it with the excessively high amounts of sugar you consume, but don't blame olive oil for your poor health.
👍Just used 1/2 a liter of evoo to fry onion and potatoes because it’s Tortilla Time™.
A steamer? 😭
breaking news: these are called "baked potatoes"
Tiago Schmidt lol
Slow, low energy video.
Baking tray should be sparkling clean, not dirty! What a turn off.... sorry!
Dirty and scuffed from use are two different things. For your own sanity, don't check out kitchens in restaurants.
You build up a fine patina on cookie sheets, woks, etc. in order to instill a hearty and irreplaceable accent of flavor into everything that's cooked on it. Damn near every restaurant in the world does this.
Looks just like mine. Nicely broken in. What is your problem?