frozen fries
- Thread starter packrat
- Start date
On my shopping list now! I do a lot of oven roasted potatoes -cubes not fry shape - parboil for 5 minutes then dry thoroughly and roast in 425 oven with a drizzle of olive oil for about 35 minutes or until they blister and brown. They don't provide the same delight as a fresh cut fry (fried) but they are pretty good with that first boil step.
Bay_Fishing
Well-Known Member
I love using the fryer with beef lard. Best results. But have found a new friend for winter time lol ninja air fryer works great and can cook almost anything in it also .
Old Cut LongPointer
Well-Known Member
I've been experimenting with the convection mode on my oven with good results. I can cook frozen wings and fries at the same time and temperature at less time & temp the packaging says.
Otherwise there is nothing like hand cut double cooked deep fried taters !
Otherwise there is nothing like hand cut double cooked deep fried taters !
hvyhaul
Well-Known Member
Makes sense as the base formula for convection vs conventional is reduce temp by 25* and time × .75.
So less moisture in connection cooking (the fan) and better heat circulation/distribution.
I can vouch for @Mrs. Stomp 's par-boiled, oven-roasted potatoes. Just about as tasty as those you get from the fry truck, but without all the fat. When you're watching cholesterol, you have to make some sacrifices. But @Mrs. Stomp , why can't they be cut like fries?
Trevor M
Well-Known Member
I agree with HH Gord, for fries, I do'em in the deep fryer.
BUT, I also agree with @Mrs. Stomp and like to change things up once in a while and do some oven roasted potatoes. I wash'em well, cube them skin on. To season them I put canola oil in the big stainless steel bowl I have, into the oil I mix garlic powder, lowry's season salt, onion powder, keg steak spice, pepper, and oregano then mix in the cubed potatoes so each is properly coated, then onto a baking sheet with a piece of parchment paper on the bottom sprayed lightly with a no stick spray, then into the oven for half an hour or so at 375F. I usually serve this with BBQ steaks so I can go outside and cook the steaks without having to worry about what else I might be having with them cooking on the stove.
Potatoes are a funny thing. You can do soooooooo many things with them. Mashed with many different ways to season or flavor them, scalloped, fries, wedges, duchess, baked, boiled, finely julienned then add some corn starch and make a nest out of them using a mesh basket (sieve) then into a deep fryer, pancakes, hash browns and the list goes on...but I won't because I'm beginning to feel like Bubba from 'Forest Gump' as he goes on about the different ways to prepare shrimp
BUT, I also agree with @Mrs. Stomp and like to change things up once in a while and do some oven roasted potatoes. I wash'em well, cube them skin on. To season them I put canola oil in the big stainless steel bowl I have, into the oil I mix garlic powder, lowry's season salt, onion powder, keg steak spice, pepper, and oregano then mix in the cubed potatoes so each is properly coated, then onto a baking sheet with a piece of parchment paper on the bottom sprayed lightly with a no stick spray, then into the oven for half an hour or so at 375F. I usually serve this with BBQ steaks so I can go outside and cook the steaks without having to worry about what else I might be having with them cooking on the stove.
Potatoes are a funny thing. You can do soooooooo many things with them. Mashed with many different ways to season or flavor them, scalloped, fries, wedges, duchess, baked, boiled, finely julienned then add some corn starch and make a nest out of them using a mesh basket (sieve) then into a deep fryer, pancakes, hash browns and the list goes on...but I won't because I'm beginning to feel like Bubba from 'Forest Gump' as he goes on about the different ways to prepare shrimp
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If your roasting potatoes, try tossing them in melted duck fat after par-boiling then season and into the oven 
Josh
Josh
N8r
Well-Known Member
I'm going to be that guy....Get yourself an air fryer. I was skeptical at first, but fries turn out extremely good, chicken wings are fantastic, I made donuts last week, steak, breaded shrimp (wasnt my fav, but that was user error, I didn't thin the egg wash out) possibilities are endless.
hvyhaul
Well-Known Member
My father is/was Irish.
If potatoes weren't part of the meal, the meal was incomplete.
That trait has pretty well followed along the line of succession to the current generation with very little change.
We can live on taders alone, if need be !!!! Yes very few meats without them here..
hvyhaul
Well-Known Member
I can remember meals as a kid and later, up at the cottage when the potatoes in the local gardens were first coming in,
Boiled new potatoes in the skins, butter, salt and pepper, that was it.
No meat, no salad, no side, just spuds.