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.