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Spent 2 years cooking frozen fries at 400 degrees, then my sister asked why they were always burnt outside and raw inside
My sister was over at my place in Boise last Saturday and watched me dump a bag of frozen fries into the basket at 400 for 18 minutes, and she asked why I never just did 380 for a few extra minutes. Turns out I had the temp too high the entire time, so the outsides scorched while the middles stayed cold, and I just thought frozen fries were supposed to taste like that. What temp do you all use for frozen fries, or am I the only one who cranked it up thinking hotter meant crispier?
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andrew85423d ago
I did 425 for years because I figured hotter equals crispier, but a buddy in Nampa told me 375 for 22 minutes and it fixed everything. Now they actually come out golden instead of black outside and frozen in the middle.
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