I started off this weekend knowing I was going to write an article about French fries for NU Intel, a snazzy little online publication I write and photograph for at Northwestern. I was thinking, like, yeah French fries will be easy. Just put some potatoes in the oven and roast them, right? But that would be oven-roasted potatoes, not French fries. So how do you take a strip of raw potato and turn it into a glorious, crisp potato worthy of a deep-fryer, but… from an oven. Well, I’ve figured it out.
I’m about to let you in on the secret to perfect French fries. The secret that will take you from drab oven potatoes to crisp, god-like potatoes. The behind-the-scenes trick that all of your favorite potato-servin’ restaurants are doing. Ready for it?
Okay. You need to soak your potatoes before cooking them.
Why does soaking your sliced potatoes help? It removes the starch, keeps the potatoes from sticking together, and gets rid of the evil sugars that keep your potatoes from becoming awesome and crispy. If you don’t soak the potatoes, you have to cook them longer to get them perfect on the inside, but the extra time in the oven can make them get too brown.
Check out the rest of this story and get all three recipes on NU Intel!
You’ll find recipes for:
- Garlic-Parmesan Fries
- Sweet Potato Fries
- Cajun Fries