Cut up about six russet potatoes into wedges.
Pour four tablespoons of vegetable oil onto a rimmed baking sheet. I lined mine with foil because I hate cleaning this thing.
In a ziploc baggie, put six tablespoons of flour, 2 tablespoons of onion powder, 2 tablespoons of garlic powder and one teaspoon of salt. Mix it all up a bit.
Throw some of the wedges in and coat them. Repeat until they're all done, putting them on your baking sheet when they're coated.
Bake in a 450 degree oven for 20 minutes. Flip the wedges over and bake for another 20 minutes.
OK, they look pretty good. But... um... they weren't. They weren't crispy at all and they had a weird texture. I'M SURE I DID SOMETHING WRONG HERE. I just don't know what.
If any of you have made these, please help a girl out.
They look great. They look so great, you could have faked your way through and fooled us all BUT I love that you were honest. I also love anyone that admits to hating to clean their cookie sheets. I am a tin foil liner as well!
ReplyDeleteHi my name is Janice and I am a tinfoil user too!! lol I love cooking it is the cleaning up that gets me discouraged so yes yes yes to good old foil. I agree these looked scrumptious, not sure what would have went wrong because if you would have undercooked them they wouldn't have been so nicely brown hmmm.
ReplyDeleteYou are certainly an awesome tater chopper! Look at the uniform size. I make these too and they don't look nearly as good - but they do taste great!! I bake mine on a stone baking sheet, no foil. And I drizzle with oil olive. They always come out crispy. I also bake longer - 425 for 40 minutes or so.
ReplyDeleteUm...that's supposed to say olive oil. Oil olive?? Must. need. more. coffee. ;-)
ReplyDeleteI make baked fries all the time because I'm a potato addict. I toss my potato wedges in a bowl with enough olive oil to lightly coat and whatever seasonings I want. Usually pepper, sea salt, garlic powder, onion powder, and maybe some parsley. Then I spread them on a cookie sheet and bake them at 400 for about 20 minutes. Then I flip them over and bake another 20 minutes or so. If they aren't as crispy as I would like (usually because I'm starving and want my fries NOW), I put the oven on broil and let them crisp up for about 5 minutes. :D
ReplyDeleteI second the reply above. Broil for crispiness. I'd also ditch the flour and coat them in the oil and spices. Why would you NOT line a pan with foil?!! ;)
ReplyDeleteI have an oven baked potatoes recipe that I use that seems similar. One thing I've noticed is they're soggy if I put too much oil. 4T sounds like too much to me. I toss about a tablespoon in my potatoes after I cut them up, instead of putting it in the pan. I would suggest cutting the oil in half and trying tossing the potatoes in the oil before the flour mixture. Also, what makes them crispy is when quite a bit of the water in the potatoes evaporates as they cook. You may need to use 2 cookie sheets for the amount of potatoes it looks like you had in the picture. I love potatoes, so I'm sure I would eat them anyway :)
ReplyDeleteI have an oven baked potatoes recipe that I use that seems similar. One thing I've noticed is they're soggy if I put too much oil. 4T sounds like too much to me. I toss about a tablespoon in my potatoes after I cut them up, instead of putting it in the pan. I would suggest cutting the oil in half and trying tossing the potatoes in the oil before the flour mixture. Also, what makes them crispy is when quite a bit of the water in the potatoes evaporates as they cook. You may need to use 2 cookie sheets for the amount of potatoes it looks like you had in the picture. I love potatoes, so I'm sure I would eat them anyway :)
ReplyDeleteTry putting a cooling rack inside your rimmed baking sheet, then put the potato wedges on top of that - it allows air to circulate, which will help the fries crisp up and not get soggy from all the moisture being released! Also, parboiling the wedges before you season and bake might help. :-)
ReplyDeleteThese are great suggestions, but I've gotta be honest: I'm scared to try again. Maybe I'll feel brave in a month or two... thanks!
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