FOOD NEWS
Steam Spuds Before Baking For The Crispiest Oven Fries
BY STEPHANIE MAIDA
For crisp, restaurant-quality "frites" served straight out of the oven, all you have to do is steam your potatoes before baking them.
Steaming potatoes draws out excess starch from their centers, which forms a starchy, crispy coating on the outer surface of the strips while leaving the centers tender.
A natural barrier of steam prevents the oil from ruining the crispy crunch. The steam partially cooks the potatoes before they hit the oven, helping them to bake evenly.
Cut your potatoes into thick wedges, thin sticks, or crinkle-cut batons. Put them into a steamer basket above boiling water for up to 10 minutes to retain shape and firmness.
Then, gently toss them in some oil, place them on your baking sheet, and put them in the oven for perfectly golden fries that are crispy on the outside and pillowy on the inside.