Parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside. Using foil sometimes causes the fries to stick to the foil and then all that amazing crispiness gets stuck to the foil!
ALTERNATIVES TO ALUMINUM FOIL IN THE AIR FRYER Parchment paper is a wonderful alternative to aluminum foil for both oven baking/roasting and air-frying. Unbleached parchment paper carries none of the toxicity concerns of aluminum foil and can be used in all the same applications as foil.
For Baking: Parchment paper is generally the safer option. For Cooking: Aluminum foil is versatile but should be used cautiously with acidic foods. In summary, if you're looking for a safer option for baking and direct food contact, parchment paper is preferable.
There were several methods that yielded delicious, crispy oven fries, but one stood above all others and has become my new go-to. (I've made them three more times after my initial test). Boiling the cut potatoes first in salted, acidulated water before baking produced the crispiest, most evenly cooked oven fries.
NEVER BAKE POTATOES IN FOIL.
Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin.
Parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside. Using foil sometimes causes the fries to stick to the foil and then all that amazing crispiness gets stuck to the foil!
Wrapping a potato in foil prior to baking traps the potato's natural moisture, steaming instead of baking it. This results is a soggy baked potato, not the light fluffy Idaho Baker that most people prefer.
The Double-Fry Method
The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.
Turn up the Heat
Try not to overlap the fries so they brown equally, and don't crowd them too tightly in the pan as you'll need to flip the fries halfway through the baking time. Bake 30 to 40 minutes or until golden brown and crisp.
Do not ever use parchment or wax paper in the broiler. Despite its heat resistance, parchment paper can't handle the heat of any broiler, which can reach temperatures upward of 500°F. And wax paper? It should never come near the high heat of the oven or broiler.
It's best to avoid wrapping food in aluminum foil for extended storage, particularly for acidic or salted foods. Prolonged contact with moisture, acids, or salts an cause the foil to degrade, allowing aluminum to leach into the food. This can affect the food's taste and raise potential health concerns over time.
However, this is not without its own drawbacks. Unbleached wood fibers can contaminate food with which they come into contact, and since lignin is the component responsible for wood charring when burnt, unbleached parchment paper could be more prone to smoking at high temperatures6.
A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.
Air frying uses the rapid circulation of hot air to cook and crisp your food. While lining your air fryer with foil might seem like a convenient way to minimize cleanup, it's not recommended. Foil can disrupt the airflow within the appliance, preventing food from cooking evenly.
A slice of bread in the bottom of your air fryer can help collect grease without making a mess.
Our suppliers peel, cut, blanch and par fry quality potatoes before freezing them and shipping them to our restaurants, where they're prepared into the hot, crispy fries you know and love. We're quite strict about the potatoes we use.
In a large bowl combine oil, thyme, garlic, and salt and pepper. Place potatoes in the bowl and toss, making sure to evenly coat. Transfer potatoes to the baking sheet, making sure potatoes lie in a single layer across the foil. Cook for 15–20 minutes until crispy.
Generously oil and season the oven fries. Spread evenly in a single layer on a parchment line pan. Cook 20 minutes (25 for thicker fries). Turn the heat up to 425°F and continue baking until crisp, about 20 minutes.
Spread the cut potatoes in a single layer in the air fryer basket with a little space between each one. Don't cram them in! The space allows the hot air to come in contact with all sides of the fries, which is what makes them golden brown and crisp. Air fry them at 380 for 12 to 15 minutes, flipping halfway.
Well-Done: If you like your fries extra crispy, this is the way to order them. These fries come out golden brown and so crispy, they're almost crunchy. If you like a really fried fry you can even ask for extra well-done, but those will come out nearly burnt.
This method of baking a potato is easy and delicious and I know you'll love it! Preheat oven to 375° and line a sheet tray with parchment paper. Wash potatoes well and scrub off any dirt that is on them. Dry throughly and place on sheet tray.
NO! This is the wrong way to do it and is not food safe. Cooked starch foods like potatoes can grow germs if not kept either refrigerated and cold or hot over 140º F. Bake or boil the potatoes for potato salad, then cool.
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.