Reply To This Post         Return to Posts Index           VegSource Home

From: Mark Tyler (
Subject:         Baked Fries
Date: March 22, 2014 at 3:09 pm PST

I have made Dr Pinkney's recipe for onion rings many times. However, I missed French Fries, which were one of my favorite things in the world.

I tried cutting up potatoes and baking them, with pretty awful results. So I set out to see if I could replicate the onion ring recipe with fries. I think they're pretty good, and even my Wife who doesn't care for eating low fat likes them.

Its pretty simple. I take the corn flakes used in the Onion Ring recipe, but instead of breaking them up coarsely, I use a blender to pulverize the flakes to a fine powder. I don't need to add paprika or sugar either, although a bit of sugar could be interesting. I generally grind a whole box of corn flakes and store the powder so that its ready and minimizes prep time.

Next I cut up the potato(es). I used to cut them up by hand, but there are two problems with that, first, its time consuming, and secondly the fries you make tend to be of varying thickness. This affects cooking time.

What I have is something like a professional fry maker. Its made of cast iron, with suction cups to hold it down. One press of the lever and I have a whole potato cut up with 1/4 inch Macdonalds sized fries. I also have a 3/8's cutter when we want thicker ones. Again, the bake times will change.

I rinse the cut potato and drain, and have a cookie sheet or two ready to take the fries. If your cookie sheets look like mine, you might want to put foil down, but you don't need any oil (which we don't use anyway, right?) and you don't even need Pam. These fries won't stick.

Take a large bowl with a flat bottom if you have, and put a generous amount of the corn dust in it. Take the fries a small handful at a time, and drag them through the corn dust, making sure they are covered, but I prefer to give them a shake as I take them out because you only want the minimum coating on a fry.

As you coat them place them parallel (to save space) on the cookie sheet. When you've done the lot, take salt and salt to taste. I lightly salt for my wife, and then augment later with imitation salt, because I like them saltier.

In to the oven which has been pre heated to 420 degrees. Cook for 30-35 minutes...more for thicker fries.

When they are done you'll find that the corn dust prevented sticking to the pan and helped draw moisture from the potato so that the texture when you eat is french fry-like.

The dust also helps get rid of the bitterness you can get when you cook the chips with out a coating.

I eat them with Ketchup, but also spicy ketchup or barbeque sauce. I find in general that the spicier I make the experience the more satisfying it is.

And that is it!
Mark Tyler

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:

Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL: