I remastered Adam Ragusea's Crispy Oven Fries.

FRESH FROIS MY FRIEND

Uncle Roger says you fooked up the moment you added OIL specifically PEANUT oil ........ and no MSG ...

You can’t remaster food

Adans look way mroe tasty tho so think you lost on this one

I’m gonna remaster Ethan Chlebowski’s remaster of Adam Regusea’s French fries. Checkmate Ethan

I never belive those tasting shots. No way you did not snack on those the minute they came out of the oven...🤩😂

this is a great example of over-tinkering something to make it worse

Goal: many wiggles

Why not use wire rack?

alexa alarm went off at:3:12

Put the fries in a paper bag with a paper towel and some salt. Shake. Less clean up.

Does this work better with oven on convection setting?

I'll take the vinegar and salt but I will keep the size and oil of the original. It has a nice colour and I prefer olive oil nutritionally. The size and shape of the original also contribute to its visual appeal.

Why do you peel them? The peels have lots of flavor and nutrients.

Adam’s recipe is just the same way roast potatoes are made in the uk. These fries are just chip/stick shaped roast potatoes.
The vinegar is a good addition though

You can make these even faster if you run the distance from the counter to oven

Next add baking soda to the boil water for even more crisp or better yet sodium carbonate

Your version needed to go longer, needs that crisp. xD

What can you use insead of oil? Aquafaba? Want to make for someone who cannot have any oil at the moment. Thank you

ya ok bud

Question and i'm not criticizing it's a real curiosity i have.
If we need to add oil at the tray why not just deep fry?

"For my version of these crispy oven French fries, I've used basic food science" shots fired

I hope this leads to a fry singularity where the fries keep on getting remastered until they are no longer fries

You have to admit, McCain really brainwashed us about crispy French fries.

What pot are you using to boil the water in? Looks like it has a useful strainer in the lid.

wonder how this would work with butter at 70% sat fat or coconut oil at 90% sat fat

Love it, fine tuning recipes are my favorite thing to do I'll try these out later this week

Definately prefer Ragusea's fries! Your fries are like pale and it seems that You just eat a couple of the crispy ones amongst soggy ones LOL

it's better to add baking soda in the water rather than vinegar and simply not boil the potatoes for as long to keep them hard , the baking soda is gonna break down the outside faster and you're still gonna get that rough crunchy exterior without breaking the potatoes and the inside will finish cooking in the oven.

Measurement nitpicks.
I didn't know what a quart is and then I realised there are two types; Imperial and Customary then I found out the customary one that you probably use was approximately 0.9463529L and I realises, just use litres ans switch to that because litres are better.
Edit: Also, 1cm is exactly the best fry size because it crisps even better than 1.27 cm or 0.5in in customary/imperial.

Who cooks potatoes without salt? Unless it's for mashed potatoes

I'm actually rather sure Adam also salted the water but just didn't mention it like who boils potatoes in unsalted water wtf

lol i love how he removes it from a bowl to put it in a smaller bowl that they don't fit into XD fries look bomb

Osmosis not diffusion for the salting :)

Tip: Use something like a kitchen-safe chicken wire pattern metal sheet in between the fries and your tray. That way, you don't have to turn them (pain in the butt) and you get a nice char on one side of the fries. The oil drips down a tiny bit but still gives off taste and heat and evaporates enough oil to cover the fries anyway, without sogging them.

disappointed to not see Adam in the comments

Adam Regusea sucks. His channel is bad for so many reasons. But credit where it's due, his fries rule.

I love Adam's for simplicity, but olive oil is very expensive where I live, I mostly use rice bran oil, it's great for frying and cheap here.

Havent seen this guy humble himself once in his videos - clearly everything he makes is just better..

So the trick is, to make these even better, once they come out of the oven, throw them in the garbage and then deep fry some new ones.

All I can think of is the chewing noise, not a great video for people with misophonia 😄

Great video. All your suggestions absolutely make sense.

After boiling and throwing all those water wonder what science remain into those potatooooes, pEaNutsss

Can I fry this too ?

could you do a philly steak sub, and however its meant to be made in one of your videos, does the meat matter, does it matter if mushrooms are in it or not, and how big should the mushrooms be ( sliced, cubed or whole ) what kind of cheese do you use, and how much

que trampo do caralho pra fazer uma maldita batata