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Oven Fries

pekoe's picture

Oven Fries (post #33214)

I usually make my oven fries in a glass pyrex dish. I was thinking of trying them in a cast iron frying pan. Has anyone ever done this? Thanks.

Cissytoo's picture

(post #33214, reply #1 of 26)

I was thinking of trying them in a cast iron frying pan.


That sounds good to me -- I make rosemary roasted potatoes (the little red ones) in my cast iron frying pan all the time.  Also potatoes Anna.


Care to share your recipe for oven fries?

pekoe's picture

(post #33214, reply #2 of 26)

Thanks. I will try it the next time I make them.


 


Zesty Oven Fries


 


2 large potatoes peeled and cut into strips


1 tbsp. grated parmesan cheese


1 tbsp. oil


1/4 tsp. salt


1/4 tsp.garlic powder


1/4 tsp. paprika


1/4 tsp black pepper


 


Heat oven to 425 degrees. Spray a baking sheet with cooking spray. Combine all dry ingredients and combine with potatoes tossing to coat. Drizzle with oil tossing again. Arrange potatoes in a single layeer on baking sheet and bake for about 35 min. or until golden brown.


Sometimes I use McCormicks Montreal Steak seasoning instead of the garlic.

jaq's picture

(post #33214, reply #3 of 26)

I use a shallow baking sheet a lot of the time.  Have you tried roasted sweet potatoes?

PPH's picture

(post #33214, reply #4 of 26)

ohhhhhhhhhhhh roasted sweet potatoes, that sounds really good! 

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

pekoe's picture

(post #33214, reply #5 of 26)

No I never have. Do you cut them in strips? Do you bake them for the same amount of time as  you would potatoes?

CulinaryArtist's picture

(post #33214, reply #12 of 26)

I cut sweet potatoes or yams into wedges toss with olive oil cumin and cayene.  425 about 10 minutes turn for another 8 minutes or so until done.


Have also drizzled with honey for the last 5 minutes or so!


Just made roasted cubed baking potatoes that I tossed in Olive Oil and Penzey's Cajun Spice! Yummy!


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

jaq's picture

(post #33214, reply #16 of 26)

When I make them, (sweet potatoes that is)  I peel them and cut them in long strips.  Toss them in oil flavored with salt and pepper and put them on a shallow baking sheet into the oven.  The foil-lined bottom of a roasting pan works too.  After you're done, you can toss them with garlic and rosemary!  Another wrinkle I use sometimes is making a dipping sauce form them out of mayo, chinese red chili sauce, and a splash of soy.   Baking time is similar to potatoes.


Edited 10/12/2006 10:47 am ET by jaq

Cissytoo's picture

(post #33214, reply #8 of 26)

Zesty Oven Fries


pekoe, your recipe sounds lovely.  How big are the two potatoes?  Should they should be in a single layer during the baking.  My 9-10" cast iron frying pan couldn't handle two potatoes cut that way in a single layer.  I'll try these on a cookie sheet lined with parchment, for sure.

pekoe's picture

(post #33214, reply #9 of 26)

The potatoes should be quite big, probably the size of a baking potato. Yes they should be in a single layer. If you do try them, I hope you enjoy them. Thanks for the idea of putting them on parchment paper. I'll try that too.

dilly's picture

(post #33214, reply #6 of 26)

This I know!  Quarter little red potatoes.  I use a very old speckled roasting pan, liberally coat with olive oil.  Chop several garlic cloves (lots and lots).  Cover potatoes with oil and lliberally salt with kosher salt and fresh rosemary.  Add garlic and place in oven at 425 degrees. Every 20 minutes, turn potatoes.  After 1 1/2 hours, remove from oven.  Serve with sour cream....... whoa.... it's excellent!  Men love ths!!!!

pekoe's picture

(post #33214, reply #7 of 26)

Yum!!! Those do sound good, especially with the sour cream.

Heather's picture

(post #33214, reply #10 of 26)

I find that red potatoes cook very quickly--I can't imagine cooking quartered red potatoes for 425 for 1 1/2 hours. How do they turn out? Besides delicious I mean.

dilly's picture

(post #33214, reply #17 of 26)

They turn out VERY brown and very crispy on the outside, and tender and white inside.  Everyone loves them!

unbaked's picture

(post #33214, reply #13 of 26)

I've done pan roasted potatoes for 30 years and it never occurred to me to serve them with sour cream, what a great idea! Thanks!

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Iguana's picture

(post #33214, reply #11 of 26)

I have found that oven-roasted vegetables of all sorts work better in cast iron and even better if that cast iron is black. I switched from pyrex to white enameled cast iron and that was good. Then I got a matte black enameled cast iron gratin dish on sale at Amazon. Wow.

SallyBR1's picture

(post #33214, reply #14 of 26)

Am I the only one who does not "get" oven fries????

Mine either turn out horrible, or they are way too much work for my taste (like the oven fries from FC a while ago - everybody raved about them, but I thought it was way too complicated and not feasible to do for more than 2-3 people)

 


 


"Her shimmyshaky is much better than her chimichurri"
(Glenys, June 2006)

courgette's picture

(post #33214, reply #15 of 26)

I do oven fries often. Ina Garten's recipe is what got me really loving them, although I had done them for years in the interest of lower fat content. In fact I made oven fries last night to go with hot turkey sandwiches- Thanksgiving leftovers-yum!


Last night I used russets cut in smallish strips with the peel on. DD doesn't like fries with "too much potato" in them! I used 6 med potatos for 4 people. Tossed with 2 T EVOO and sprinkled with Williams Sonoma  Garlic Herb French Fry Salt. Usually I just use kosher salt and chopped garlic, but didn't have the energy to chop the garlic. Baked at 400 for about 45 minutes until very crispy. We love them. Of course it helps that they are the only type of fries served in this house.


Ina's potatoes are so good that no matter how many I make we eat them all. So now I limit how many I make and don't do them very often. They are truly addictive.


You need to try again.


Mo

NanaC's picture

(post #33214, reply #18 of 26)

Mo, I just made oven fries by your method.  Yummy!  Not as crisp as I would have liked, though.  Would cutting them even thinner do it?  Or should I try cooking them a bit longer?  I turned them over after 25 mins.


I used only one not too huge russet for the two of us, one tsp. EVOO, a small shake of asafetida, 1/4 tsp. each of hot curry powder and ground ancho pepper, a good pich of salt, and a couple grinds of tellicherry peppercorns.  Mmm-mmmm!


Thanks!


Fran


"Life may not be the party we hoped for, but while we're here we might as well dance!"

Fran

"Life may not be the party we hoped for, but while we're here we might as well dance!"

Madeleine's picture

(post #33214, reply #19 of 26)

I love and often make oven fries, but I'm not acquainted with Ina's recipe...can I find it online or do I need to buy her book.  I must say there have been several times I was tempted to buy her book, so it's not a horrible thing, but which book do I need?

Madeleine

Madeleine
courgette's picture

(post #33214, reply #20 of 26)

I don't have time to do it tonight, but will post it tomorrow night. I will be out all day doing a quilt class with a lady from Texas.


Mo

Jean's picture

(post #33214, reply #21 of 26)

Here's a recipe from the Boston Globe that sounds good to me.

I think I may try it tomorrow.



"Friends are like melons; shall I tell you why? To find one good you must one hundred try." -Claude Mermet
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #33214, reply #23 of 26)

This is the way I do them, without the water soak. They turn out very well--nice and brown crust on the wedge sides where they have baked on the sheet.  I have also dusted with fine grated parmesan.

Gretchen

Gretchen
ehBeth's picture

(post #33214, reply #24 of 26)

That's quite similar to a recipe from an ancient Martha Stewart mag (1992 or thereabouts) - water bath with some blueberry vinegar in it. I don't use that much oil, preferring to go the mister route. The wedges end up crispy on the outside and soft and occasionally a bit puffed inside. My dad adores these.

If you can't play a sport, be one.

If you can't play a sport, be one.
Jean's picture

(post #33214, reply #25 of 26)

The mister idea is a good one. I use mine for just about everything too.



"Friends are like melons; shall I tell you why? To find one good you must one hundred try." -Claude Mermet
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #33214, reply #26 of 26)

Yes, puffed too.

Gretchen

Gretchen
Heather's picture

(post #33214, reply #22 of 26)

Barefoot Contessa Parties! is the only one I have. It has oven roasted potato chips, but not fries.