If you have two baking sheets that are the same, you can use the second one flipped upside down on the first one instead of aluminum foil. I do this with many things to avoid the waste of aluminum foil.
*EXACTLY !!!* I've mentioned this same issue as a Chef, and it seems that everyone still doesn't get the concept of using two of the same 1/2-Sheet Pans wasting miles on foil for nothing!
Theoretically, Julia still did a blanching technique just modified. By popping them the container with hot tap water for ten minutes then drying them off - a quicker yet effective blanching method 🎉
For years I've been doing a similar version of this with cooking spray to decrease calories. Now I will add the hot water step and salt and pepper the pan. Can't wait to try. I LOVE AMERICA'S TEST KITCHEN. Thank you, Julia
Being a lazy person always trying to cut corners in the process, I microwave the potatoes whole until they're about 180°F by infrared thermometer (about 2 min per side). This method only works on potatoes that aren't too thick otherwise the center will be undercooked. I then just leave them out to cool until they're cool enough to handle, and then cut them into fries. They should be cooked enough to not oxidize, but still be firm enough to toss with some oil and seasonings. Then I air fry them at 390°F for about 20-25mins or until golden brown. They end up crispy and golden on the outside and fluffy on the inside, and because they're semi pre cooked in the microwave, they end up white and fluffy and don't have any greying or gumminess from oxidation. It's a quick way to get restaurant style fries without any soaking or parboiling or drying.
Sigrid, I'm lazy, too and I would never do this recipe or yours. I don't peel, I cut them into fries, fry with bacon grease in a wok, done. It doesn't take much grease and you just keep tossing them until they are evenly browned. (I don't own a microwave or an air fryer, anyway.)
I microwave fresh cut potatoes in a glass bowl, no liquid, and air fry or oven fry with a little oil and salt - very similar to what you describe. Also do the same for roasted potatoes. Saves a ton of time after a long day!
@@jq7136 3/4 cup water and 3 tablespoons of cornstarch. Dissolve the cornstarch in the water in a glass or ceramic bowl and then microwave in 20 second intervals until the slurry begins to solidify. Then take it out of the microwave and let cool a bit. Add your prepared potatoes and coat them all. Cook on a foil lined baking sheet, covered, at 425 degrees F for about 25 minutes, then remove the foil and cook an additional 12 minutes or so on each side. You don't taste the cornstarch; it just make a good crunchy crust.
The foil can be sprayed with cooking spray to prevent sticking and also drizzle 2 tablespoons or so of vegetable oil over the potatoes to give the right french fried flavor.
That is such a terrific idea, putting the salt and pepper on the pan underneath the potato wedges. The aluminum foil over the potatoes was something I never thought of. Thank you for showing me that trick. I almost gave up on oven fried potatoes.
As a Chef.....drop the aluminum foil! Why? Because it's a waste and you DON'T need it and instead, use a second 1/2-sheet pan, turn it upside down and cover the lower pan with it! DONE.
I just use fries from the store and coat them with sunflower oil and put them in the airfryer tim their brown. I have only once made homemade fries, but sure would be the same concept. Then you do not need to flip and all that stuff, it's nice to rattle the container at 3-4 minutes at the end, it's enough to kinda get the middle fries access to get more brown / roasted. It takes 15 minutes instead of 35 minues+ inn and out of the Owen ect. Doing this since we got airfryer some years ago.
The smartest greatest cooks on earth y'all know what Americans want that socialize the old fashion way with food showing off their best recipes I had all bars with girl customers make a buffet everyone brought food on Fridays tgif and my art classes we really enjoyed ourselves like kids back in day
Great recipe and technique, I wonder if I could do this on my grill to avoid all that oven heat in the summer? I’m confident it would work just as well
? Will it work with light olive oil (it’s healthier)? You said leave foil on first 5min, but when first half time -20min you said-you had foil on then removed. So leave foil on longer than 5 min(?), and not have on after flip for 2nd half cooking? I’m confused. Tks ahead for reply. Also will this work with skin on?(has more nutrients)
Ahh!! Well done .can't wait to try. Love how effortless ATK make all these Delicious Foods so Easy as well as Educate us on food science too! Bravo!! 👏🏼👏🏼👏🏼🎉thank you all!!❤
Outstanding!!! However I gotta confess, I used bags of frozen fries, both crinkle cut, and steak fries. (reason being, I shamefully NEVER! learned how to use that type of potato peeler, the few times I tried, I've cut myself everytime, if I use a knife, I waste too much of the potatoe) still I followed your process to the T, and everyone was impressed. Also, I only have 3 cookie sheets of different sizes, I prefer the foil. I am a reuser of foil, I carefully wash and dry the foil, for later. Shhhh, don't tell my family about any of this!!!
I'm really looking forward to trying those! One question, though.. why do you remove the skins? I've always thought the skins are the crispiest, most flavorful part of the fry. Is it just personal preference to remove the skins? Thanks!
It is just personal preference if you do or dont like the skins. She was feeding her daughter, who may be picky. If it were my kid, I would force them to eat it anyway...lol
We call the Jo Jo fries we however soak in salt eater 15 min. Then air dry with minor pat down put pepper on top and chopped med onion and two copped garlic clovrs cover with foil bake @ 450 bottom rack 20 mins flipping wedges. Add paprika and pepper cook another 15 min no foil. Enda crispy and middle has good texture we spread shredded cheese when put in pan to serve help bind fries and keeps warm.
USE ONLY COLD WATER FOR COOKING AND DRINKING. Do not cook with, or drink water from the hot water tap. If you need hot water, draw water from the cold tap and then heat it. At least here in the US anyway.
@@katherinesmith9985 It's not a matter of water treatment, it's about plumbing. Hot water is a better solvent, which means it can dissolve more stuff. If you're dissolving more stuff _while the water is in your heater or pipes_ , you're at more risk to ingest Very Bad Stuff like lead (older plumbing) or PVC byproducts (newer plumbing). This is uniform guidance from the EPA, among others.
If you have two baking sheets that are the same, you can use the second one flipped upside down on the first one instead of aluminum foil. I do this with many things to avoid the waste of aluminum foil.
*EXACTLY !!!*
I've mentioned this same issue as a Chef, and it seems that everyone still doesn't get the concept of using two of the same 1/2-Sheet Pans wasting miles on foil for nothing!
@@Johnny_Guitar God i'm a dummy, thank you very much kind sir.
or use the second pan to make even more fries. :)
thank you @Anita... for the tip! I have tons od sheet pans and that never occurred to me👍🏼😋
Good tip. Though, aluminum is infinitely recyclable. You're wasting water potentially washing two pans anyhow.
Awesome recipe! Turned out great 😊. I kept mine covered for the first 12 minutes then uncovered for another 12 before turning them over for 15.
I’ve always loved making oven fries, but I could never get them quite right. Oh this is so exciting! Finally!
X
@@krisqueen5939GT❤❤
yum! love this..
🫣🤫
I've been baking fries for years, just spray with olive oil add onions and garlic slices... delicious!
I have been watching and learning your techniques for many years and love all of your recipes!! Thank you so much for sharing!!
This recipe is exactly what I've been looking for! Thank you Julia. Your little meal baskets are so fun!
They look delicious 😋 can't wait to give them a try. Ms Julia you are one of the best 👌
Thanks
Just made them. They came out absolutely delicious. Thank you
Julia ! For the past 30 years, I thought I made the best oven fries......but these! I can't wait to try your recipe :)
What a fantastic idea! I think I might try it this way! Thank you so much for sharing this great video with us! You've made it really easy to do!
I season my fries with Salt, pepper, cajun & pap and then dust with parsley b4 serving. Yummy ❤❤❤...adding malt vinegar to them is good too.
More Julia @ home please.. You are at your best in these videos!!! Thanks for this one.
Even my kids loved the Tian! Asked me to cook it again. Really enjoyed the video, smart & simple. Thanks Julia!!!
Speaking of the dark potato chips Utz now has a flavor called dark russets which is basically a bag full of the slightly burnt chips. So good.
It literally says right on the bag that they are not burnt, but russet's have a higher sugar content, and its the sugar carmelizing.
Trader Joe’s also has them. Addictive.
@@lcusatis I don’t care if they soak them in motor oil, these are some tasty chips.
@@waymor2460 oh yeah, I love 'em.
I haven't seen them in ages!😋
I love every episode this lady is in
These look great! I like to blanch my potatoes then deep fry them! It takes a while but it's the best!!!
Theoretically, Julia still did a blanching technique just modified. By popping them the container with hot tap water for ten minutes then drying them off - a quicker yet effective blanching method 🎉
Julia. I am a big Fan for many years. You are a amazing cooking teacher....Happy Cooking>>>Jose from Orlando Florida
I've used Italian salad dressing occasionally as sub for vegetable oil. Your recipe has a few more techniques than my simple oil dressed! Thanks.
For years I've been doing a similar version of this with cooking spray to decrease calories. Now I will add the hot water step and salt and pepper the pan. Can't wait to try. I LOVE AMERICA'S TEST KITCHEN. Thank you, Julia
I like this "old" recipe. Easy and elegant.
Julia I love how you cook These potatoes in the Oven thank you for sharing this
Lots of good tips lady I didn't even know I use to bake fries but never came out good ever , I'll try u method .
Genius in its simplicity. Bravo!
I’m going to try your way! I’m hoping for crisp! Thanks for sharing!!
Being a lazy person always trying to cut corners in the process, I microwave the potatoes whole until they're about 180°F by infrared thermometer (about 2 min per side). This method only works on potatoes that aren't too thick otherwise the center will be undercooked. I then just leave them out to cool until they're cool enough to handle, and then cut them into fries. They should be cooked enough to not oxidize, but still be firm enough to toss with some oil and seasonings. Then I air fry them at 390°F for about 20-25mins or until golden brown. They end up crispy and golden on the outside and fluffy on the inside, and because they're semi pre cooked in the microwave, they end up white and fluffy and don't have any greying or gumminess from oxidation. It's a quick way to get restaurant style fries without any soaking or parboiling or drying.
Sigrid, I'm lazy, too and I would never do this recipe or yours. I don't peel, I cut them into fries, fry with bacon grease in a wok, done. It doesn't take much grease and you just keep tossing them until they are evenly browned. (I don't own a microwave or an air fryer, anyway.)
I microwave fresh cut potatoes in a glass bowl, no liquid, and air fry or oven fry with a little oil and salt - very similar to what you describe. Also do the same for roasted potatoes. Saves a ton of time after a long day!
They look amazing. Yummy can't wait
to try them this way in the oven.
I like the recipe that uses a coating of cornstarch slurry. We make those about once a week and they never disappoint.
How to make corn starch slurry- can you taste it in cooked fries?
Ever tried potato starch?
@@BGraves That's a great idea.
@@jq7136 3/4 cup water and 3 tablespoons of cornstarch. Dissolve the cornstarch in the water in a glass or ceramic bowl and then microwave in 20 second intervals until the slurry begins to solidify. Then take it out of the microwave and let cool a bit. Add your prepared potatoes and coat them all. Cook on a foil lined baking sheet, covered, at 425 degrees F for about 25 minutes, then remove the foil and cook an additional 12 minutes or so on each side. You don't taste the cornstarch; it just make a good crunchy crust.
The foil can be sprayed with cooking spray to prevent sticking and also drizzle 2 tablespoons or so of vegetable oil over the potatoes to give the right french fried flavor.
That is such a terrific idea, putting the salt and pepper on the pan underneath the potato wedges. The aluminum foil over the potatoes was something I never thought of. Thank you for showing me that trick. I almost gave up on oven fried potatoes.
As a Chef.....drop the aluminum foil! Why? Because it's a waste and you DON'T need it and instead, use a second 1/2-sheet pan, turn it upside down and cover the lower pan with it! DONE.
Sounds great. I plan to try this technique on sweet potatoes!
Omg. Next on my “to do list” for sure!
Excellent, looks easy, even us bachelors should be able to do this!
I have never seen a technique like this for home fries??!! I can't wait to try it.
Great video, no surprise. Brief but complete, tips seamlessly woven in (e.g. the glory of the lowest oven rack).
I'm also team Yukon Gold! The perfect all-purpose potato!
Loved it been a fan for years
I was just looking at the 4 russets I bought last week, without one clue what to make with them. Now I know 👍🏾
I just use fries from the store and coat them with sunflower oil and put them in the airfryer tim their brown. I have only once made homemade fries, but sure would be the same concept.
Then you do not need to flip and all that stuff, it's nice to rattle the container at 3-4 minutes at the end, it's enough to kinda get the middle fries access to get more brown / roasted.
It takes 15 minutes instead of 35 minues+ inn and out of the Owen ect.
Doing this since we got airfryer some years ago.
Your channel turned up… Been following you since the Chris days. Thanks so much for this. You are my fave host.
Thank you for this recipe. They look delicious.
The smartest greatest cooks on earth y'all know what Americans want that socialize the old fashion way with food showing off their best recipes I had all bars with girl customers make a buffet everyone brought food on Fridays tgif and my art classes we really enjoyed ourselves like kids back in day
Great tips!! Can you post a recipe for air fryer fries??❤
Looks great! I like the really crispy ones too. Can't wait to give them a go
I use my apple corer to cut the potatoes...so easy . I cut the core in two. Trick I picked up from CI tips years ago..
Oooo - they look dee-licious 😃 Your descriptions are so good I can almost smell these. I will be trying these this week. Thank you so much 💖💖💖
I’ve been making my fries this way since I saw it originally on ATK!
Woww, what a recipe❤ well i still achieved burn seversl but very happy with it😌
I love sweet potato fries and I am gonna try this. I hope it works out just as well for them. can't wait to taste them....
There in the oven right now I’m excited hopefully they turn out good I cut mine a little more thin
Love all you recipes!!! ♥️
Patricia
Looks delicious!! Thank you for sharing your wonderful recipes with us. Have a wonderful day.
Great recipe and technique, I wonder if I could do this on my grill to avoid all that oven heat in the summer? I’m confident it would work just as well
? Will it work with light olive oil (it’s healthier)? You said leave foil on first 5min, but when first half time -20min you said-you had foil on then removed. So leave foil on longer than 5 min(?), and not have on after flip for 2nd half cooking? I’m confused. Tks ahead for reply.
Also will this work with skin on?(has more nutrients)
What excellent tips and techniques! That’s why I love you guys!🫶 Thanks!
Wonderful recipe, I think I'll do this with some olive oil and extra seasoning
Thanks for the recipe. Can't wait to try it.
I’m so trying this way for French fries!
You nailed it. I make own all time
Gotta try this method. Thank-you for sharing.
Looks delicious and as an added extra bonus, easy to make. I will be trying this within the next week. Thanks.
I can't wait to make these. Thanks Julia!
Awesome. I will try any oven roasted potato recipe that promises a crispy finish. Thanks!
Thanks for the great tip Have to try 👍
That Looks So Good. Do you have a suggestion for a substitute for vegetable oil ? 🙂
Thank you for the tips on oven fries, the ones I've made were not very crispy, now I know what to do.
Always learn something new from Julia, thanks for another great technique.
Ahh!! Well done .can't wait to try. Love how effortless ATK make all these Delicious Foods so Easy as well as Educate us on food science too! Bravo!! 👏🏼👏🏼👏🏼🎉thank you all!!❤
Wow 😮 amazing trick 👏
I loved you in the Sound of Music!
Wow, can't wait to try this one!!!😋TYVM!!!
They looked very good and easy
Looks delicious ‼️‼️‼️‼️‼️
Please make a London Fog cake, that is my favorite cake, with the salted caramel on top of the earl grey frosting. Yummy
Yea! Thank you!
Those look AMAZING!!!
I'm excited to try this! Thank you for the recipe 😊
Outstanding!!! However I gotta confess, I used bags of frozen fries, both crinkle cut, and steak fries. (reason being, I shamefully NEVER! learned how to use that type of potato peeler, the few times I tried, I've cut myself everytime, if I use a knife, I waste too much of the potatoe) still I followed your process to the T, and everyone was impressed. Also, I only have 3 cookie sheets of different sizes, I prefer the foil. I am a reuser of foil, I carefully wash and dry the foil, for later. Shhhh, don't tell my family about any of this!!!
They make French fries cutters.
great video. Is there any way to cook and use the peels ? can fry or bake them?
Loved it....going to use your recipe......like you hints
Thank you and let’s try it.
Oh that looks so good.
I am so going to make these, Julia. Thank you!
Trying this tomorrow...yum
I always enjoy learning how from Ms. Julia! 🤙🤙
Thanks, they look so good.
Gotta get some russett potatoes ASAP so I can make these! Thanks!
Thank you! Can't wait to try!
Looks good, will give it a try. Thanks
I love your oven fries.
I'm really looking forward to trying those! One question, though.. why do you remove the skins? I've always thought the skins are the crispiest, most flavorful part of the fry. Is it just personal preference to remove the skins? Thanks!
It is just personal preference if you do or dont like the skins. She was feeding her daughter, who may be picky. If it were my kid, I would force them to eat it anyway...lol
Gonna check this out for sure. But I also want to mention that you have a way about you that works fabulously for this medium. Good job!
Can’t wait to try it!!!
Julia Rocks
We call the Jo Jo fries we however soak in salt eater 15 min. Then air dry with minor pat down put pepper on top and chopped med onion and two copped garlic clovrs cover with foil bake @ 450 bottom rack 20 mins flipping wedges. Add paprika and pepper cook another 15 min no foil. Enda crispy and middle has good texture we spread shredded cheese when put in pan to serve help bind fries and keeps warm.
You make it easy for me, thank you
Thanks for the video, will try making them.
You are great! 🍟😋looks yummy!
Love your videos. Thanks!!!
Hi Julia I really enjoyed watching you on TV You are and amazing Cook Hope to see more of You on here 💐🌺❤️💕🌹💜🍀💚
USE ONLY COLD WATER FOR COOKING AND DRINKING. Do not cook with, or drink water from the hot water tap. If you need hot water, draw water from the cold tap and then heat it. At least here in the US anyway.
It depends on where you live in the US. Water quality and treatment varies greatly across the country.
@@katherinesmith9985 It's not a matter of water treatment, it's about plumbing. Hot water is a better solvent, which means it can dissolve more stuff. If you're dissolving more stuff _while the water is in your heater or pipes_ , you're at more risk to ingest Very Bad Stuff like lead (older plumbing) or PVC byproducts (newer plumbing). This is uniform guidance from the EPA, among others.
Hello thanks for try then look good oven fries oh yeah ,❤😊🙏🙏👍❤️