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Use These Tips to Microwave French Fries

Microwave French Fries

To microwave french fries is to know real pain. You start off convincing yourself that you can restore the crisp and slowly soon accept the soggy mess. Some foods are easier than others to reheat and using a microwave for French fries is brave indeed!

Unlike an air fryer or oven, microwaves are prone to trapping moisture and not supplying enough heat. So, reheating french fries isn’t the most straightforward process, but it is certainly doable. Luckily, with some special tips, you can control the moisture and heat.

Read on as we explore some foolproof ways to make the best microwave french fries without sacrificing much of their quality.

Microwave French Fries With a Paper Towel

When microwaving leftover french fries, you can use a paper towel to absorb the moisture and prevent soggy pieces. 

We will still be adding oil in this method, but think of the towel as added protection against steam toward good fries. You’ll need:

  • A large bowl
  • A microwave-safe dish wide enough to contain the fries in one layer
  • Vegetable oil
  • Salt and any additional seasonings to taste
  • 3 paper towels

After removing your fries from the fridge, leave them to sit for 15 minutes before lightly coating them in oil. Next, spread the 3 paper towel boxes in the microwave-safe dish, making sure that the center square sits in the center of the dish.

Now, spread the oiled fries over the dish in one layer. Remember, it is always better to microwave french fries in several batches than crowd one batch. Except, of course, you won’t mind oil-soaked, limp fries.

Cover the fries with a paper towel and microwave on full power for 5 minutes. When the timer goes off, you want to immediately remove the french fries and throw out the now oily paper towels. Serve up the fries after seasoning them to taste!

Best Microwave French Fries
Image Source – Canva.com

Microwave French Fries With Oil

Microwaving leftover french fries is the easiest way, but it is also the riskiest. The future of this process will solely depend on the universe and the types of fries you’re trying to revive.

The main idea is to saturate the fries’ outer layer with some oil, keeping down the escaping moisture and making the french fries crispy. You should probably know that chunkier fries won’t yield to this method because there is simply too much moisture in them. The oil method will definitely work with McDonald” s french fries, though.

You’ll need:

  • A mesh microwave splatter guard
  • A large bowl
  • A microwave-safe dish big enough to contain the fries in one layer 
  • Vegetable oil
  • Salt or seasonings to taste

Start by resting your french fries on the counter for 15 minutes after taking them out of the fridge. Don’t leave them for any longer, though, as they can become toxic.

Next, combine the french fries and oil in a large bowl until evenly coated, adding more oil as necessary. Then, transfer the fries to the microwave-safe dish and spread them out in a single layer. 

If you have one, place your microwave splatter guard over the bowl, else you can leave the bowl uncovered. Microwave your fries at 75 percent for 5 minutes, stopping halfway to give them a good shake. Once ready, season your fries liberally and serve.

Microwave French Fries With a Crisping Grill

The crisping tray method is for people who own one at home. If not, the other methods will be your best bet.

In this method, the crisping tray transforms your microwave into a grill by trapping the heat in its base and distributing it across the food. Since it doesn’t trap steam inside the microwave, you can reheat chunkier french fries and prepare ones with a crisping grill.

You’ll need:

  • A microwave crisping tray/pan
  • A large bowl
  • Vegetable oil
  • Seasoning to taste 

First, take out the leftover french fries from the fridge and rest on the counter for 15 minutes. Then, toss the fries with oil in a bowl until they are lightly and evenly coated.

Next, spread the oiled fries in one layer over the grill surface of the crisping tray. Lid the fries and place them into the microwave, warming on full power for 10 minutes. Halfway through, agitate the french fries, checking to see if they are done to your taste.

Not done yet? Throw in the oven at full heat for 2 minutes, take out, season, and serve!

Microwavable French Fries
Image Source – Canva.com

Frequently Asked Questions

Can You Cook Frozen Fries in Microwave?

It is possible to microwave frozen fries, but the results will depend on the tools you use. Microwaving frozen fries can be tricky because you need to not only cook the fries through but also keep them crispy.

Can You Make French Fries in The Microwave?

You can make french fries in the microwave, but it’ll work better if you have a crisping tray. The crisping tray helps to manage moisture while distributing heat to the bottom grill area.

How Long Does it Take to Microwave Frozen Fries?

Microwaving frozen fries will often take a total of 10 minutes. You’ll initially toss the french fries in for 3 minutes, then toss and spin again for 5-7 minutes. 

Should You Defrost Frozen Fries Before Cooking in The Microwave?

There’s no need to thaw frozen fries before popping them in the microwave. As long as your portions are small, the microwave will just cook the french fries evenly,

Is it Bad to Microwave French Fries?

Microwaving french fries isn’t necessarily bad; if you don’t count, the taste fails. While the fries may end up saturated in oil, soggy, and limp, there aren’t any health concerns about microwaved fries.

It’s a Wrap!

Microwavable french fries are the toughest battles God kept for His strongest soldiers. 

The hard bit is cooking it through without ending up with a soggy mess. It also doesn’t help that cooking french fries in an oven or air fryer will naturally yield better results than in a microwave.

Fortunately, if you use oil, paper towels, and a crisping tray in the right way, you can avoid a total existential crisis that has you blaming the Sagittarius moon at 2:00 am on a Wednesday morning. 

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