Early this year I made a few varieties of french fries; Steak Fries and Easier French Fries. But still, I am looking for a healthier way to cook them, but still get that great french fry taste. A recent America’s Test Kitchen episode promised just that: It opened with Chris Kimball munching on a plate of french fries, but set the plate aside to try these Crisp Roasted Potatoes.
The myth of oven baked potatoes that are as good as french fries remains elusive.
The recipe is here. First, slice the potatoes 1/2-inch thick. Because they are sliced to an even thickness they will all cook at the same rate, regardless of potato size. Preheat oven and sheet pan to 450-degrees. Cover with 1-inch of water in a dutch oven, bring to boil. Once boiling, reduce to a simmer for 5 minutes. Drain in colander, and put in large bowl. Dress with 2 tablespoons oil and 1/2 teaspoon salt; Toss using a rubber spatula. Then dress with another 2 tablespoons oil and 1/2 teaspoon salt. Again toss using a rubber spatula, this time for 1 to 2 minutes. Drizzle the final tablespoon oil on the hot sheet pan, quickly add potatoes in a single layer and bake first side for 20 minutes. Flip and bake second side for another 10 minutes.
I can only rate these 3-stars, but this is not the final word on this recipe. In a few weeks I will revisit it taking into account the following issues:
- Not only am I embarrassed about my baking sheet (photo below), but the dark spots (and rusty spots on underside) caused the potatoes to cook unevenly; even after rotating the pan during baking. Solution: my beautiful new sheet pan is in the mail. Here are ATK’s 2009 ratings.
- My shameful sheet pan is also small, and only fit 2 pounds of potatoes.
- I forgot to salt the water with 1 tablespoon. It would have definitely helped even out the flavors.
- The yukon gold potatoes called for in the recipe gave extra sweetness that I didn’t like. ATK specifically chose this potato for the texture, but next time I will try russets for the taste.
- 1/2-inch may be too thin. By the time they finished cooking they were more like 1/4-inch. Like thick potato chips. Next time I will go a little thicker, perhaps 5/8-inch.
- The whole idea of these is to be healthier than french fries, but still 5 tablespoons is no small amount.
Rating: 3-star.
Cost: $1.50.
How much work? Small-to-Medium.
How big of a mess? Small-to-Medium.
Start time 6:00 PM. Dinner time 7:00pm
Actually, it doesn't look that bad in the picture. But if you saw it in person you'd understand my shame. Ready for the bin!
Hey, what are you doing with MY sheet pan? Ha ~
I just line it with foil and use it as an underliner, sometimes, for whatever I am cooking in the oven that might bubble over. ; – ) Plenty of life still left in that sheet pan. Let’s see:
* line with foil and use to signal planes flying overhead;
* use as a bottom pan for a bird cage
* take to the beach and use as an integral element of the giant sand castle you will build…..
anyone else?
haha
The sand castle idea would be best, except that I would be too embarrassed to even have my kids be seen with it.
Gee, I didn’t comment on the potatoes, in the above post! Will do so here:
Once again, another nice foodie shot.
So you don’t like the taste of yukon gold? I would think the texture will be different too, with the russets.
Re: the healthier aspect…I am recalling that “good” french fries that are fried at the correct temperature are supposed to absorb very little oil. Does that mean fries will absorb 5 TBL or less? Hmmm. The jury is still out.
If I cook potatoes in this manner or similar, I always have to add fresh chopped herbs, and/or a sprinkling of parmesan cheese, while the potatoes are still hot. I assume your kids won’t like either – LOL. But you can always “season” some portion of the potatoes/fries/planks, as such – for the adults. Mmmm good!
have you tried these again since getting a new pan? did they turn out any better?
No I haven’t but thanks for reminding me. My youngest son it crazy for potatoes.
Happy New Year!
Mark