An Experiment with Oven Fries
So, the only thing to do was try the recipe without parboiling the potatoes first. I thought I would beat the system by cutting the potatoes very small (think McDonald's). Because I knew this was a risky experiment and really did want the fries, I also followed the recipe for the majority of the sliced potatoes, but cut them all smaller than the recipe called for.
I observed the following:
- the "experiment fries" browned about twice as fast as the regular ones (which seemed like a bonus), didn't absorb the olive oil so tasted really bland and were somewhere between crispy and cardboard-y. Even with a lot of ketchup, they were only tolerable.
- it is a very bad idea to cut the fries very small because they fall apart when you parboil them and you have to flip each one of them individually! Ideally the fries would be on the wider side, but not very thick (you are only going to flip once, so only two sides will brown well).
In conclusion, my experiment failed. And the parboiling wasn't so bad. And the (real) fries were incredible. And my mother is always right.