A
agroom
Guest
I have a food slicer that I cut the potatoes into 3/8" cuts, which I think is a bit small but still good. I leave the skins on. After cutting up 4-5 potatoes, I'll pour about a tbs of olive oil on and rub it into all the fries, then add some spices like oregano, chili powder, onion powder, season salt, etc...
I typically bake on the center rack at 350 (maybe I need to step it up) on a cookies sheet I've coated with vegetable spray for about 35 min or until they're done. I've tried on tinfoil but they burn to the foil and are impossible to remove.
The problem I'm having is after about 35-40 min, some start to burn on the edges but the middle is still kinda limp and medium cooked. I know they won't be nice and crispy like deep fried, but I know they are way too flaccid.
I've typically made wedges which turn out perfect, so I'm not sure what i'm doing wrong with my fries. Any suggestions?
I typically bake on the center rack at 350 (maybe I need to step it up) on a cookies sheet I've coated with vegetable spray for about 35 min or until they're done. I've tried on tinfoil but they burn to the foil and are impossible to remove.
The problem I'm having is after about 35-40 min, some start to burn on the edges but the middle is still kinda limp and medium cooked. I know they won't be nice and crispy like deep fried, but I know they are way too flaccid.
I've typically made wedges which turn out perfect, so I'm not sure what i'm doing wrong with my fries. Any suggestions?