28 Oct 2009

Crispyfied Home Fries

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Finally I cracked the secret code, not of home made gold, no, but of home fries. Yes sir. After many years of slicing, dicing, boiling, frying, baking and deep frying potatoes with more or less the same flacid result (I like my fries to stay crispy, please) I cracked it. It was only a matter of combining two pieces of information that had been scattered in my brain for years:

1) Olive oil can’t handle high temperatures but other oils can.

2) When you bake stuff in the right oil, that very stuff turns crispy.

Oven Baked Crispy Fries (enough for two lovers of fries)

  • 8 regular sized potatoes
  • 1/2 decilitre of rapeseed oil
  • Salt, pepper and additional herbs of your own choice
1) Turn on the oven to 225 degrees Celcius.
2) Fill a saucepan about 1/3 with water and add a teaspoon of salt.
3) Slice the potatoes in long wedges.
4) Put the wedges into the boiling water and let them boil on for 10 mins.
5) Take them out of the water, dry them gently with a paper towel and leave them to cool down slightly on a lined baking tray (I used the reusable baking paper as seen on the picture – very recommendable!). 5-10 mins. in front of an open window should suffice.
6) Spread about half a decilitre of rapeseed oil on the potatoes and make sure they are all thoroughly smothered in it. I used the simple, cheap kind of rapeseed oil that comes in a plastic bottle because the taste isn’t as pungent as in the organic, dark golden kind I use for salads. Sprinkle it with sea salt  and pepper.
7) Put the baking tray in the middle of the oven and let it bake for 10-15 mins. before you take out the tray and turn the wedges over with cooking tweezers, your fingers or af fork to make sure they get an evenly baked surface. In my oven they turn brown faster on the side turning onto the tray, but that may differ. Return it to the oven and repeat until the potatoes are completely cooked, brown and kind of “bubbly” on all sides. Leave them to cool for five minutes.
8) Make your own seasoning to sprinkle on top. Here I crushed some cilantro/coriander seeds with extra sea salt and grated lemon zest. Very delicious with a simple crème fraiche or Greek yoghurt dip.

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