My sister swore by the 400-degree rule for frozen fries and she was totally right.

I always did 375 and they came out soggy, but 400 for 15 minutes makes them perfect. Anyone have a good time for fresh-cut potatoes?

2 comments

2 Comments

the_jake9d ago

Yeah, the 400-degree rule is a game changer. I read this whole article about how frozen fries need that initial high heat blast to vaporize the ice crystals fast, otherwise you're just steaming them. That's why 375 gives you that sad, soggy result. For fresh cuts, I've heard you gotta soak them in cold water first to pull out the starch, then pat them bone dry. Crank it to like 425, and they might need 20-25 minutes depending on how thick you cut them.

diana1559d ago

My ex used to soak fries overnight, and honestly they were still kinda soggy.