Since discovering the broiler secret to getting crispy potatoes, I have recently found an even better, and more sure fire, way to getting restaurant worthy fries. Sure fire in that you won’t end up burning parchment paper or the potatoes to a crisp.
It’s not as fast, but – sometimes - taking it slow, taking it easy is the best way to go.
I’ve also discovered that the broiler is really not so much the secret to getting crispy fries. The trick to getting these potato fries crispy and that golden brown colour is to lightly coat them in oil. Any oil will do, I use olive oil without getting any distinct olive-y flavour or aftertaste.
For years those crispy, homemade fries have eluded me, specifically the kind of oven-baked persuasion. I’m scared of deep-frying, so making fries the traditional route is out. Besides of which, even if I wasn’t scared of deep-frying, I’m still concerned about the amount of oil leftover…what do you do with it and how do you get rid of it? You can only use leftover oil so many times.
At home, we’ve always made the “fries” in the oven and although they do taste good, they’ve never had that crispy outer layer or taste quite like fast food and restaurant fries do. Maybe I just wasn’t letting the potatoes bake long enough in the oven, or I wasn’t patient enough to let them get to that crispy-skinned state, I don’t know, but I found my potato bliss when, on a whim, I put them under the broiler. I heard sizzling, I heard popping. I looked, and there was that unmistakable crispiness. And they tasted just as good as deep-fried fries. Oh yes, and did I mention that they’re crunchy, too?
People, the secret to great homemade, restaurant-style potato wedges (or fries) is the broiler.
In this heat, one doesn’t feel like doing that much cooking or baking. Yesterday was sweltering – I was going to bake something, but I decided it was too hot. A couple days ago when I was preparing lunch, I used some almond flour crepes to make a wrap version of one of my favourite sandwiches, tomato dill: just some mayonnaise, fresh tomatoes, dill, and a bit of salt.
Generally speaking, I’m not so keen on using SCD, nut-based breads for sandwiches as often I find the nuttiness is too overpowering or distracting, plus texture isn’t the same, but everyone who has eaten these crepes know, they are really all-purpose, light, and flavour is not an issue. They’re neither nutty or eggy. Once I bit into one of these wraps, I seriously couldn’t tell the difference between this SCD one and the wheat version.