These baked fries, also called oven fries, are easy and healthy and homemade and crispy on the outside and a lot like steak fries. Tempted? You should be.
Thanks to this recipe, you can make—and inhale—crisp, tender, perfectly cooked fries in the comfort of your home. And without the expense or the fuss of a deep fryer. We know what you’re thinking. Baked fries could never achieve the indulgent goodness of traditional fries. That’s where you’re wrong. The secret to achieving oven fries awesomeness is to first soak the potatoes in water to rid them of excess starch and then blast them in the oven at a high temperature. In all honesty, you can’t tell the difference. Trying is believing.–Angie Zoobkoff
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 2 to 4
- 3 large russet potatoes (anywhere from 1 1/2 to 2 1/2 pounds or .68 to 1.14 kg), scrubbed but not peeled
- 3 tablespoons (45 ml) grapeseed oil or mild vegetable oil
- Sea salt
- 1. Using a sharp, sturdy knife, make a single slice just beneath the peel along the length of the potato so that it stands flat on a cutting board. Carefully slice the potato lengthwise into broad slabs that are 1/4-inch (6-mm) thick. Arrange 2 or 3 slabs on top of each other and slice them lengthwise into strips that are 1/4-inch (6-mm) thick. Repeat with the remaining potatoes.
- 2. Toss the potatoes into a large bowl, add enough cold water to cover, and let stand for 30 minutes at room temperature or up to 12 hours in the refrigerator.
- 3. Preheat the oven to 450°F (230°C). Lightly oil 1 or 2 large rimmed baking sheets.
- 4. Pat the potatoes dry—you really want to get them as thoroughly dry as possible. If you have a salad spinner, run the potatoes through that and then blot them with a clean, dry kitchen towel. [Editor’s Note: We never thought we’d use a salad spinner for potatoes, either. But it really does work.]
- 5. Dump the potatoes in a large resealable plastic bag or large bowl, add the oil and 1 teaspoon salt, and shake or toss well to evenly coat the potatoes. Spread the potatoes on the prepared baking sheet, taking care not to crowd them. If they don’t all fit in a single uncrowded layer on one sheet, divide them between 2 sheets.
- 6. Bake for 30 to 40 minutes, flipping them every 10 minutes, until golden and crisp. [Editor’s Note: We prefer to use a thin bendy metal spatula to slide beneath the potatoes.] Immediately transfer the fries to a plate or platter and toss with more salt to taste. Devour immediately.
HOW TO SPICE UP YOUR OVEN FRIES
- To give your fries some personality, try adding different dried spices with the olive oil and salt before roasting the fries. The possibilities are endless, but how about trying smoked paprika or Old Bay seasoning for starters?