Skin on Fries (Oven Baked) Recipe | Easy Homemade | Hint Of Helen (2024)

FAQs

Why do you soak fries in water before baking? ›

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.

Leaving a bit of room in between each fry allows air to circulate around them as they cook, which crisps up the edges. If the fries are crowded together on the pan, they may turn out soggy rather than crispy. Bake at 425° F. Baking fries at a high temperature makes them deliciously golden brown and crispy.

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.

Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Add herbs and spices for extra flavor.

"Add a bit of gourmet flair to your fries by sprinkling them with some garlic powder, fresh rosemary, seasoned salt, or fresh virgin-olive [oil] or truffle oil," Koeppe said. As well as adding flavor, a drizzle of oil can also help keep fries from sticking together in the oven.

First, preheat the oven to 425 degrees. Then, spread your French fries out on a parchment-lined baking sheet, making sure none of them are touching (if they're too crowded, they won't get as crispy). Heat them in the oven for about eight to ten minutes, then give them a quick toss.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

You can peel your potatoes or leave them unpeeled. I tend to leave mine unpeeled for a little extra color and texture. You must use a frying thermometer to make sure that your oil is at the proper temperature. Make sure to cut your fries into similar sized pieces so that they cook at the same rate.

By leaving the skin on, you are consuming more of this beneficial nutrient. Additionally, the skin contains other important nutrients such as potassium, vitamin C, and antioxidants. Vitamin C is essential for a healthy immune system, while potassium helps to regulate blood pressure and maintain healthy heart function.

What are French fries called in Germany? ›

In Germany, they are usually known by the French words pommes frites, or only Pommes or Fritten (derived from the French words, but pronounced as German words). Often served with ketchup or mayonnaise, they are popular as a side dish in restaurants, or as a street-food snack purchased at an Imbissstand (snack stand).

The baking soda is clutch, as it alkalizes the water/potatoes and contributes to the crunch effect.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

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.

Soak, rinse, and pat.

Soaking them right after cutting minimizes oxygen contact and keeps the fries looking fresh and appetizing. After slicing all the potatoes, rinse them with cold water multiple times until the water runs clear. This process helps remove excess starch and sugars from the potato surfaces.

If there is one person who knows about crispy and indulgent potatoes, it has to be the king of "Diners, Drive-Ins, and Dives" Guy Fieri. To make the most flavorful baked spuds, the chef recommends soaking whole potatoes in brine, a solution of water, salt, and sometimes sugar and other seasonings, for up to six hours.