The Mistake That’s Leading To Soggy Baked Fries

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Once your potatoes are dry, you might think that baking perfectly crisp fries is effortless — but think again. There are still other mistakes that can lead to soggy fries out of the oven. For starters, don’t forget to preheat your oven properly while you wait for the fries to dry. You also want to toss the sliced potatoes in enough oil for them to crisp up, but not so much that they turn greasy and limp. Use about one tablespoon of olive oil for every large potato that you’ll be baking. It’s best to toss the potatoes with the oil in a bag or bowl rather than drizzling it on top of them, to ensure that each fry is fully coated.

Even your seasonings can help create a crunchier outer crust. A blend of salt and spices like black pepper, paprika, onion and garlic powders will cling to the fries and help create a thicker, crispier outer layer. You can also add some potato starch or cornstarch to the blend to make the outer layer crunchier. 

Lastly, once the potatoes are sliced, dried, oiled, seasoned, and ready to go, don’t overcrowd the baking sheet, which can lead to limp and undercooked fries. Give each fry its own space, baking in batches if you have to. Make sure to line the baking sheet with parchment paper, so the fries don’t get stuck to the metal, leaving the crunchy parts on the pan rather than on your plate.

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