soggy oven fries

[Pattinic]

Hi everyone -- I've emerged to ask a question. Tonight I made oven fries for the first time (believe it or not). I used a sweet potato and cooked it at 450 for 45 minutes just like the recipe in one of my ww cookbooks says and they were so soggy. Has anyone else had this problem or does anyone have any suggestions ?
thanks
patti

[akansan]

I'm a sweet potato fry failure, also. I can't get them to turn out at all, despite many attempts using various techniques, so I'll be of no help to you.

I just wanted to let you know you're not alone!

[tammy35]

I am a sweet potato lover - I haven't tried it yet.
BUT - in the Women's World for July 19 --- The one Rita is in. They do a 'wash' with egg whites first. I don't know if that is the key. I was going to make them last night - but didn't feel like turning on the oven.

[Pattinic]

Ah! maybe egg white is the key. I have one sweet 'tater left and I think I will try that at lunch time today. I will report back with my results.
patti

[Pattinic]

Not much of a noticeable difference with the egg white. Maybe this method is only good for regular potatoes? Who knows, but if anyone can lend a hand here it would be much appreciated.

patti

[kally]

I cut the potatoes and put them in a bowl of water in the fridge with a tsp. of salt and a tsp. of sugar and then cool for at least 1/2 hour. Then I take them out, dry them, oil them a bit and put on the sheet at 400. i must make them 3 times a week and they are good and crisp if I leave them long enough.

[Pattinic]

thanks kally ... I think I will try that the next time I attempt the oven fries

[trying2core]

I take a piece of aluminum foil and wrinkle it up badly and then smooth it over the cookie sheet. I rub 1 tsp of oil on the foil and one tsp on the fries. I cook them at 425 for 10 minutes, I turn them with salad tongs, then I cook them for 10 more minutes.

Then, I take a hot skillet on the stove top and I spray it with some non stick and cook them for just a minute or two in the hot pan. My DH thinks this is too much trouble but especially when I do squash it really seems to help the "fried" flavor.

[happy0168]

We cook the cut potatoes in a minimal amount of water in the microwave before cooking them in the oven. Cook them until they're not crunchy anymore, but not soggy. Then cook them in the oven until you consider them done.

[Lesley1]

How large are the potato pieces? I usually cut the potato into strips half an inch wide and half an inch thick. I use 1 T oil for a pound of potatoes. They will never be as crunchy as oil fried potatoes, but they do get crisp on the outside and tender on the inside.

[Pattinic]

Lesley1-- my potato pieces are about the same size as yours. I wasn't expecting them to be as crunchy but mine aren't even getting crisp on the outside. I guess I will keep on experimenting until they come out crispy!

thanks to everyone who has tried to help

patti

[vita77]

I reset my expectations about sweet potato fries. I cut them in fairly thin 1/2" sticks, use a bare minimum of pan spray, bake in a hot oven at 450, and turn frequently. By the time they get crispy enough for my liking, they're borderline burnt. Still tasty, but I just can't call them "fries" in the traditional sense.

[Lesley1]

No, they won't be fries in the traditional sense. I doubt you can get the crunch you want without deep frying. I guess real fries should be something you use WPA for. I feel that way about pizza.