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Super crunchy oven fries

This super crunchy oven fries recipe makes the ultimate crunchy fries. A few simple but important steps pave the road to success.

Super crunchy oven fries

Crispy, crunchy, cracking delicious
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: CONTEMPORARY
Keyword: chips, crunchy fries, french fries, fries, potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

Instructions

  • Wash the potatoes and cut them in chunky fries. I like to keep the skin on but you can also peel the potatoes before you cut them if you prefer
  • Boil a large pot of water with some salt and cook the fries till they are just cooked.
  • Take them from the water, drain in a colander and leave them to steam dry completely. They can't be wet so make sure they drain good and let all the steam go
  • place the fries on a large oven tray and toss with the olive oil. The fries may break a bit as this will give your really nice crunchy edges
  • Roast the fries in the oven on 220°c for 50-60
    min whilst turning occasionally
  • When the fries are golden and crunchy on all sides just sprinkle with some seasalt and they are ready to be served.
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Super crunchy oven roasted potatoes

Super crunchy oven roasted potatoes

Super crunchy oven roasted potatoes

Super crunchy oven roasted potatoes

Simply Super crunchy roasted potatoes
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: european
Keyword: crispy potatoes, crunchy, oven potatoes, roasted potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

Instructions

  • Peel the potatoes, cut large potatoes in half and rinse with water.
  • Add the potatoes to a large cooking pot and cover with water and a pinch of salt. Cook for about 20 min till they are completely cooked.
  • Drain the potatoes in a colander and Leave them to steam them dry.
  • Cut the potatoes in chunks and add them to the oven tray with the olive oil and mix well.
  • Bake them in the oven for 45-55 min on 220°c Whilst turning occasionally.
  • Finish with Maldon salt and serve directly to maintain the best crunch.
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