Yesterday when I was making my dinner of potato wedges, I got the bright idea to take some pictures of the process and share. On one hand I feel silly because it's just potato wedges, not an actual recipe, but on the other hand I have practiced so much with potatoes, and you know the saying! I actually used to struggle with making oven fries. I used to use a lot more oil, and they just never turned out the way I wanted them to. Last year when I was doing the potato cleanse, I tried using parchment paper and making them oil free, and I didn't like that method either. So, many many many batches of spuds later I have come up with what I think is a fail proof way to make delicious potato wedges that are relatively low in oil.
I start off with a little under a tablespoon of unrefined coconut oil. Right before I'm ready to put the potatoes in the oven. I put the pan in to melt the oil and also preheat the pan. Getting the pan hot is essential to getting that crust that you want on your potatoes. I cut my potatoes in thick wedges, I usually get four wedges per potato unless the potatoes are humongous. I season the potatoes with whatever I'm in the mood for, usually it's garlic and curry powder and salt and pepper. I like to toss the wedges with the seasoning in a big bowl so they are all coated.
Once the oil is melted and the baking sheet is heated, I add the potatoes. You want to hear a sizzle.
Make sure you don't overcrowd the sheet. I have done this several times, and all they do is steam and stick to the pan and you don't get the crust that makes the dish.
Now, most recipes I've come across on the interwebz say to cook oven fries at 450 or even 475 fahrenheit. I haven't had success with the temperature that high. I find 400 degrees to give me the results I want. I let them cook on one side for twenty minutes, then flip them over for another fifteen or twenty minutes and it works every time. You know they're ready to be flipped because they will lift from the sheet with no problems. You'll lose none of the seasoned crust.
Once they're done you should have wedges that have a nice crunchy crust with a soft and pillow-y interior. You guys know how often I make oven fries, and this method never fails me.
I hope this helps. It's taken me a few years to get it down, and sharing is caring!
Joan had a case of the Mondays yesterday. She just couldn't be bothered to care about anything!
Great tips! It's often the simplest things that make the biggest difference to how appetizing something turns out, so this is really helpful. Who knew to wait until the oil is sizzling before you put the spuds on the pan? When you think about it, it makes sense...but I wouldn't have figured that out on my own.
ReplyDeleteI figured out the sizzling part on accident, but I learned it really makes a difference!
DeleteI was actually thinking the other day that I must ask you how you do oven fries as they always look so good. This is very timely as we are having fish finger sandwiches with fries tomorrow. Quorn have just brought out a vegan fish finger in the UK which is supposed to be really good. Not really my sort of thing but Matt is excited to try them. I made fries with smoked paprika before but have never thought to use curry but that sounds really good.
ReplyDeleteI've seen a lot of people on Twitter and Instagram really loving the Quorn fish fingers. I can't wait to hear what you think of them! I'm so happy that Quorn is making more vegan items!
DeleteI love smoked paprika on my fries too, but lately I've been on a curry kick!
I can't get enough of the bowls you are making and the potato posts, too! YAY!!!! And you know - you must have some great natural lighting in your new place - LOVE IT!!!!!
ReplyDeleteI've started taking my food pictures next to my living room window and I feel like it's made a huge difference. Thanks for noticing!
DeleteI caught you inbetween posts! LOL - I just posted a 2nd recipe - quick posts today - but YUMMERS! This time around it was a Raw Vegan Ranch Dressing!
ReplyDeleteIt looks so good! You know how I love ranch with my fries!
DeleteThanks for the step by step directions for the oven fries. I haven't done them since my last fry disaster.
ReplyDeleteDon't let your fry disaster scare you. I had years of oven fry failures under my belt and just recently figured it out!
DeleteYes!! Your potatoes are always perfection! Thanks for sharing how you make them :)
ReplyDeleteNo problem, I hope it's helpful. I felt kind of silly, but I have practiced so much!
DeleteBELLEH!!!!
ReplyDeleteI am going to try your method for oven wedges, they always look so good! Though I will use not coconut oil. Even though I will be starting with a liquid oil, sounds like I should still pre-heat it with the pan in the oven so it is nice and hot for when the potatoes hit it?
Yes, definitely. I've also done this with olive oil. The pan and oil being hot and that sizzle helps make a really nice crust on the potatoes.
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