Connect with us



Here I show you a few tips and tricks to getting the most delicious baked french fries, which are crispy on the outside and fluffy on the inside. No deep fryer needed!

French fries, chips, whatever you call them, can we all rejoice in saying how much we love them? 🙌 Okay good. Well, what if I told you that you can get truly crispy and delicious fries without touching a deep fat fryer? Follow me…

Extra Crispy Baked Fries

So maybe you’ve tried it – slice up some potatoes, coat in a little oil, pop them in the oven and when you take them out they’re limp and soggy? Yep, we’ve all been there.

But fear not. There’s hope!

There’s a few tricks to ensuring your fries come out crispy, and the first starts with the potato itself.

How to cut potatoes for home fries

You want them sliced skinny. Obviously the skinnier they are the crisper they’ll be, but 1/4″ is what you’re aiming for. To do this I first slice the potato into 1/4″ discs, and then slice those discs into 1/4″ fries. I always keep the skin on for extra flavours and less hassle.

Next up, soaking the fries in cold water.

Why soak potatoes before baking?

Potatoes are packed full of starch, which when subjected to intense heat makes the potatoes go gloopy. Because we want fries that are fluffy in the centre, we want to remove as much starch as possible before we bake them. The best way to do this is to blanch them in cold water. 30 minutes will do the trick, but the longer the better.

After, drain the fries and we’ll continue.

Once drained, make sure you completely dry them. Any water lurking on the fries will increase the chance of them steaming instead of baking, which in turn will increase the chance of them being soggy. Next up, seasoning.

French fry seasoning

There’s so many different variations of seasoning, but personally I love the combination of rosemary, garlic and salt. I use garlic powder as it’s less likely to burn than raw garlic, I also add the rosemary half way through the cooking process for the same reason.

What oil to use when baking fries?

Step away from the olive oil. It can’t take the heat (literally). You want to roast your fries at a high temp and olive will simply smoke up. I always use vegetable oil as it’s relatively flavourless and has a much higher smoking point. Sunflower oil & Canola oil always work well.

How to bake fries

  1. Firstly ensure the tray is piping hot, just to get the party started and so they begin crisping up right from the get go.
  2. Make sure you spread them out. If you cram them all together they’ll steam instead of roast. Use 2 trays if needed.
  3. Bake at 220c/430f for 15mins, take them out and flip, then bake again for another 10-15mins, or until golden and crispy.

And breathe. We’re there.

Although it seems like a lot of fuss, it’s totally worth it. Just a couple of things for the ‘aftercare’

Dips for fries

Also just FYI I’m ‘that guy’ who has mayo and ketchup side by side. Judge me as necessary 😂

Can you freeze homemade fries?

You absolutely can yes. Just pop them in a zip lock bag and chuck them in the freezer. When reheating, place them in the oven at a slightly lower temp for a little less time. I find 200c/390f for 15-20mins (depending on size) works well.

Okay guys, let’s grab the recipe shall we!?

How to make Crispy Oven Baked Fries (Full Recipe & Video)

  • 3 large (approx 1.6lb/750g) Russets or Maris Pipers
  • 2 tbsp Vegetable Oil
  • 1 tsp Garlic Powder
  • 2 sprigs (approx 1 heaped tsp) Fresh Rosemary, very finely diced
  • 1/2 tsp Salt, or to taste
  • Black Pepper, to taste
  • Slice your potatoes into discs, then slice those discs into fries. You’re aiming to get them around 1/4” thick.
  • Soak them in a bowl of cold water for at least 30mins, or as long as you have time for. This is important to remove starch, which will result in the fries having a fluffier centre. Meanwhile, place an oven tray (or two) in the oven at 220c/430f to get nice and hot.
  • Drain and thoroughly dry the fries. Any moisture left on the potato will increase the likelihood of them coming out soggy. Combine with oil, garlic powder, salt and pepper, then spread out on your oven tray(s). It’s important to spread them out otherwise they will steam and never get crispy. Again, make sure the tray is piping hot when you do this.
  • Place in the oven for 15mins, then take out and sprinkle with rosemary. Coat and flip the fries, then place back in the oven for another 10-15mins or until golden and crispy. Timing will depend on the thickness of your fries, how many are on the tray and how hot you maintain the oven. Just be vigilant after placing them in the oven the 2nd time.
  • Serve with an extra sprinkle of salt to pull out any remaining moisture!

a) To determine if you’ll need more than one tray, I usually place them on a tray after I’ve cut them just to test how much room there will be.

  b) You can absolutely freeze these after they’re cooked if you wanted. Just let them cool down and pop them in a zip lock bag and chuck in the freezer until the next craving hits. To reheat, pop them back in the oven at 200c/390f for 15-20mins or until crispy again.   c) Calories based on using Russet potatoes and sharing between 4 people

Calories: 210kcal | Carbohydrates: 34.52g (12%) | Protein: 4.15g (8%) | Fat: 6.98g (11%) | Saturated Fat: 5.603g (28%) | Polyunsaturated Fat: 0.194g | Monounsaturated Fat: 0.784g | Sodium: 301mg (13%) | Potassium: 17mg | Fiber: 2.6g (10%) | Sugar: 1.18g | Vitamin A: 1% | Vitamin C: 14% | Calcium: 3% | Iron: 9%

Continue Reading
Click to comment


The Crisper Whisperer: How to Glaze Root Vegetables Recipe



the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.


    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish


  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

Continue Reading


Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe



images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.


  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper


  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

Continue Reading


James Peterson’s Pickled Chiles



james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.


  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar


  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

Continue Reading