Oven Fries with Spicy Remoulade

October 15, 2021
These crispy oven fries are topped with Parmesan and parsley and are a healthier alternative to traditional deep-fried french fries. I like to serve with a spicy remoulade for dipping, but you can add your favorite dipping sauce if you prefer. Using 20% steam while roasting in the Anova Precision Oven speeds up the cooking process but still allows for browning. Note: This recipe works best when there’s some airflow underneath the potatoes. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Prep Time
Cook Time
Oven Fries with Spicy Remoulade
2 large
Yukon Gold potatoes
2 Tbsp
extra-virgin olive oil
¼ tsp
kosher salt
¼ tsp
freshly ground black pepper
1 Tbsp
finely grated Parmesan cheese
1 tsp
chopped fresh parsley
½ cup
spicy remoulade or other dipping sauce

1. Preheat the Oven

Place a perforated pan on a rack in the middle position of the oven (see note). Place a foil-lined sheet pan on a rack in the lowest position.
Preheat the Oven
Sous Vide Mode: Off
Steam: 20%
Temp: 425°F
Heat: Rear

2. Preheat the Pan

Let the pan heat for 10 minutes once the oven has reached its temperature.
Sous Vide Mode: Off
Steam: 20%
Temp: 425°F
Heat: Rear
00:10 Timer

3. Cut Potatoes

While the pan heats, cut the potatoes into 1/4-inch-thick batons.
Cut Potatoes

4. Season

Transfer to a large bowl and toss with the oil, salt, and pepper.

5. Add to Pan

Carefully spread the potatoes in an even layer on the hot perforated pan.
Add to Pan

6. Cook

Cook until tender and crisp, about 30 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 425°F
Heat: Rear
00:30 Timer

7. Plate and Serve

Transfer to a serving plate and top with the Parmesan and parsley. Serve with spicy remoulade.
Plate and Serve
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