Thursday, September 2, 2010

Oven Baked Garlic Fries


I tried baking fries, rather than deep frying them.

The result is urrmm............ not that satisfactory.
Anyone has any good experience with baked fries? Please share with me.

Below is the recipe, and I forgot where I took it from. Hers look fab, but mine is... hahaha, no where near pretty. Maybe it's due to it being skinless??? I don't know, and I'm really looking for a good baked fries recipe. Please help me... pretty please.

(A)
2 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, smashed with ½ tsp salt in a pestle
Put oil in pan and when it’s hot, put in smashed garlic and butter. Turn heat off. Just need to warm through. Keep aside

(B )
3 Tbsp corn starch
1 tsp rice flour
¾ tsp salt
1 tsp ground black pepper
Mix together

(C )
600gm russet potatoes (3 pieces)

Peel and cut into thick pieces.
Blanch in boiling water for 1 minute. Drain properly using colander.
When it’s well drained, but still hot, put potatoes into a large bowl/basin. Put in (A). Toss potatoes with garlic oil. Then put (B) and toss until well combined.
Preheat oven to 200C/220C. The arrange potatoes in baking pan, single layer. Bake for 20-30 minutes or until golden.

24 comments:

  1. looks pretty!!! my baked fries always fail too till now couldn't find a baked fries recipe which is successful have to keep looking!

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  2. it's the type of taters.

    I normally use desiree... bakes well.

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  3. This is just so irresistible! I think I can take a couple of bowls of these all by myself. haha.... Enjoy your day!
    cheers, kristy

    ReplyDelete
  4. Jess,
    Sigh, you and me same situation eh.. :)

    Mott,
    Choices of taters are pretty limited here.
    It's either russets, China potatoes, or some unnamed pink potatoes.

    Kristy,
    Please help yourself to all of it, I don't mind you taking all my mushy baked potatoes.

    ReplyDelete
  5. Maybe you can try to dry the potatoes really well (with kitchen towels) after blanching. I tried baking fries too but I didn't blanch them. The first time I did dry it after cutting, then I mixed with olive oil and cajun before baking and the result was quite crispy. The second time I forgot to dry the potatoes and they were soft and limp. I'm not sure if the moisture will affect the texture of the fries.

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  6. I don't have luck with oven baked fries too. I tried a few recipes, but none gave satisfactory results, I used russet potatoes, both with and w/o skin.

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  7. Wendy..from the picture it looks great. Garlic and potatoes are my favourite and i think it is great flavor.

    I tried baking them in chunks, the skin are crispy and the inside is fluffy but I have not tried baking fries :) I am also eager to get the right method to get the fries crispy :)

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  8. maybe try duck fat instead of olive oil =)

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  9. Anonymous 1,
    thank you. I also guessed it's my potatoes being too wet. I'll make sure they're really dry next time.

    Happy Homebaker,
    Sigh.. don't give up, we'll find the perfect recipe one day.

    Elin,
    How I wish my fries are like your potato chunks, crispy outside, fluffy inside. sigh...

    Anonymous,
    Sadly, I have no idea where to get duck fat.
    thanks for the suggestion :)

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  10. It looks amazing! I love the thought of 'healthier' fries, and the coating looks great...not too heavy.

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  11. it looks good actually, so far I have only baked oven wedge and not fries. I love all the recipes you have here esp the Asian ones :)

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  12. For me I usually boil the potatoes first until half cook, then cut into wedges with skin, sprinkle with spices and olive oil baked until soft and then sprinkle it with parmesan cheese and bake until golden brown. The potato wedges came out crispy on the outside and soft on the inside.

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  13. noobcook,
    thanks :)

    Gert,
    Oh, boil whole potatoes eh, not boil the wedges?
    okok.... thanks

    ReplyDelete
  14. Potatoes done in any way is always good to eat.
    Perhaps you could try baking it with the skin on.
    Just make sure you pat dry the potatoes well before brushing with oil. Then bake to cook the potatoes before brushing with oil again and add seasoning. Bake again till it's crispy but not as crispy as when fried. :)

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  15. have no experience with baked fries but yours looks good enough. I like that it looks thick so each bite is more satisfying! Yum!

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  16. Busygran
    Thanks for the advice.

    Aimei,
    Hehe, I like it thick too :)

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  17. Got to tell ya, if I'm having fries, I consider it an indulgence and fry those babies up. Can't go wrong with garlic on them. If I bake them, I make them thick and leave the skin on one side. This way you can bake them longer and they get a little crisper. Thanks for sharing.

    Plan B

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  18. Oh.. that's my favorite snack. I make bake this quite often with garlic and herbs too! It does give a good punch of taste. Beside, I love to bake with sweet potatoes too. There works very well :)

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  19. Chef B,
    We are eating so much fried fries at McDs and I was thinking it's it homemade, better let it be baked than fried.
    I'll try it with skin on next time.

    Kitchen Corner,
    Oh, sweet potatoes, hahaha, I don't think I'll try that again.

    ReplyDelete
  20. I used the recipe for Baked Pommes Frites from Smitten Kitchen. http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/

    It was not really crispy from what you would get from deep-frying but I like my potatoes this way.

    BTW, I really like your blog a lot!

    ReplyDelete
  21. I'll try my best to smuggle some to u, if i ever go back.. :D Will let u know.

    What I also do is, after par-boiling them, I leave it out on a colander for an hour.. HA HA HA>.really dries them out..

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  22. Hi. I've had good success using the following method:
    First, Instead of blanching the potatoes, I microwave them so they are half-cooked, then slice into thin wedges. For the crispy coating I use egg white. Just add whatever flavorings you want- I use salt+pepper+olive oil+vinegar and brush this mixture onto the potatoes. If you don't use vinegar or some other liquid flavouring, you may need to thin it down a bit with a tbsp of water or milk (milk will help the browning process). It works ok with any potatoes, but I have found that floury potatoes definitely work much better than waxy potatoes.

    Robert

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  23. Robert,
    Yeah, I guess blanching them adds moisture and it's hard to get them really crispy.
    Thanks for the advice, I'll try your method next time :)

    ReplyDelete

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