Oven Baked Seasoned Steak Fries Recipe (2024)

FAQs

Why my French fries are not crispy in the oven? ›

Keep the oven shut as much as possible to reach cooking temperature faster. Use a perforated sheet tray. This helps hot air circulate more easily among the fries, increasing crispness. Don't thaw your fries before baking.

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.

When to Season French Fries. Whether or not you season the french fries before or after they are cooked depends on the cooking method that you use: Deep Fried french fries are seasoned immediately after they're finished frying. Baked or Air Fried fries are seasoned before they're cooked.

Trust us, 'cutting cook time' isn't worth the batch of soggy fries you'll get in the end. Keep your fries frozen until you're ready to cook them. Frozen fries are full of water so you definitely don't want too much steam in the oven which makes your fries soggy and limpy.

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.

The majority of restaurants that serve fries actually use a frozen fry product that they get from their major provider. Those fries often are coated with a thin layer of potato starch, which helps add that extra level of crispiness I think you're referring to.

Blanching: The Reason Why French Fries Taste Better

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

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.

French fries must be seasoned immediately after they come out of the fryer, while they are still wet with hot oil. The seasoning, usually salt but bbq powder in your case, sticks the the hot oil and won't fall off. If you let the fries cool, they absorb the oil and there won't be anything for the seasoning to stick to.

How do you know when fries are done baking? ›

Bake at 450 degrees F for 15 to 20 minutes. Use a spatula to flip the fries, and move them into a single layer. Bake for an additional 5 to 10 minutes, or until the exterior is golden brown and as crispy as you like.

Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.

Parchment Paper: This prevents the tender potatoes from sticking when you remove them from the baking sheet. It also helps tremendously with clean up.

So we can conclude that french fries aren't just tasty, they're also good for you. The addition of baked French fries to your diet helps you achieve a more balanced diet, and the best part is that there is no guilt attached.

The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.

Use a salad spinner or drain the fries over a metal grid to remove excess oil or moisture before frying. How full were the baskets? More fries means potatoes may not fry up crispy, takes longer to cook, and can end up being darker. Less fries in the basket will cook faster, and crisper.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

The broil setting on your oven cooks food quickly with direct heat—typically at 550°F (289°C)—and produces a seared finish that's similar to grilling. Smaller or countertop ovens usually preheat to the broiling temp faster, so you can quickly finish baked or slow-roasted dishes with crisp browned edges.