Steam-Roasted Oven Fries with Spicy Remoulade

FoodReuels
FoodReuels
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.
Serves
2
Prep Time
00:15
Cook Time
00:30
Steam-Roasted Oven Fries with Spicy Remoulade
5 (1)
1132
Ingredients
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
Device

Precision™ Oven

A combi oven, designed for your kitchen.

Steps

1. Preheat the Oven

Rack
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

Rack
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.
Season

5. Add to Pan

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

6. Cook

Rack
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
9 Comments
H
Heather
These were great! I used russets with the perforated pan. Agree with Craig- mine were ready in 20 minutes.
2y
Anova Food Nerd
This recipe is a total miss as most Anova recipes are. The potatoes went dark and crispy 15 minutes before the oven started a count down.There is good foundation here, Anova needs to figure this out
2y
Anova Food Nerd
These potatoes were dry and lifeless.
2y
A
Anova Culinary
sorry this didn’t work for you! We will revisit it!
2y
Amandafood
Should the steam be 10 or 20%? The head note says 20, oven setting says 10.
3y
A
Anova
good question! We will review this and get it updated ASAP
3y
A
Anova
the correct % is 20, and the recipe has been updated! Thanks so much for bringing this to our attention. Happy cooking!
3y
F
FoodReuels
Glad to hear it!
4y
C
Craig
These came out great, ready here I'd say in about 20-25 minutes, used the regular pan and grate the oven came with!
4y
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