French Fries {Oven Baked}
User Reviews
5
French Fries {Oven Baked}
Description
The recipe calls for cutting russet potatoes into sticks approximately half an inch thick, soaking them briefly in hot water to reduce surface starch and improve crispness. After drying, the fries are spread over a vegetable oil-coated baking sheet seasoned with salt and black pepper. An initial covered bake steams the potatoes partially, then uncovered baking promotes even browning and crisping on all sides. Turning the fries midway ensures uniform texture.
The result is golden, spotty fries with crispy exteriors and soft interiors without deep frying, all achieved in a conventional oven. Seasoning is straightforward, allowing the potato flavor to shine through.
The method adapts a technique from Cook’s Illustrated, focusing on drying and layering temperature control to develop texture. This approach avoids the need for specialized kitchen equipment or techniques.
This recipe is straightforward and adaptable to other potato sizes or shapes but initially tested with peeled potatoes cut to this thickness.
Ingredients
- 1 1/2 lbs russet potatoes cut into even sticks nearly 1/2-inch thick, about 3 medium
- 1/4 cup vegetable oil or peanut oil
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 475 degrees. Place potatoes in a large bowl and cover with hot tap water. Let soak for 10 minutes.
- Drizzle the oil onto a rimmed 18 by 13-inch baking sheet (preferably non-stick), tilt to evenly coat.
- Drain potatoes well then evenly spread out onto several layers of paper towels. Spread more paper towels over top and pat and press to dry thoroughly.
- Evenly sprinkle oiled baking sheet with 3/4 salt and 1/4 tsp pepper (if oil pooled in areas then tilt pan to spread even before salting).
- Spread potatoes into an even layer onto prepared baking sheet leaving space between them. Cover baking sheet tightly with aluminum foil. Bake 5 minutes, then remove foil and continue to bake until spotty golden brown, about 15 minutes.
- Scrape potatoes loose from pan with a thin metal spatula then turn to opposite side. Spread even. Continue to bake until fries are golden, about 7 - 10 minutes longer. Spread potatoes on paper towels to drain. Season with additional salt if desired.
Notes
- Use peeled russet potatoes cut evenly about 1/2 inch thick for consistent cooking.
- Soak potato sticks in hot water before baking to remove excess starch for crisper fries.
- After draining, thoroughly dry the potatoes with paper towels to prevent sogginess.
- Covering the fries during early baking steams them for tenderness before crisping uncovered.
- Careful flipping halfway helps achieve even browning and crispness across all fries.
User Reviews
Overall Rating
5
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