I used Yukon Gold Potatoes and followed the Directions. I only had time to let the Sugared Potatoes sit for 20 minutes, next time I will let them sit for the full 30 minutes. I agree that using the Sugar does allow the Starch from the Potatoes to come out, and chemically react, and you do get an overall crisper Oven French Fry. But, they were still a bit mushy in the middle and the edges almost burnt. I would attachly recommend that you use Virgin Olive Oil, just sprinkle on some Garlic Powder, Salt, and Pepper, and turn the Oven Temperature down to 400 Degrees. I will try these again, since I always get Fresh Yukon Potatoes in my CSA Share, and I don't want to buy Frozen French Fries. Oh to see how they make those Frozen French Fries would be such a secret treat!
Was this review helpful?
0 users found this review helpful
I used Yukon Gold Potatoes and followed the Directions. I only had time to let the Sugared...