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Crispy, Homemade Oven-Baked French Fries

4.9(17)

These homemade fries emerge from the oven with crispy edges and light, creamy centers thanks to a simple trick and baking method. Read on to learn the secret to making exceptional oven fries at home. Slightly adapted from The America's Test Kitchen Family Cookbook A note on potatoes: Russets are most often cited as the best frying potato. Unlike many potatoes, Russets will release their starch (which is what causes potatoes to absorb oil) upon being soaked or rinsed. I've had success with Russets but also with a handful of others from our CSA and the farmers' market, including Salem, Red Chieftain, and Kuka Gold. Updated Method/Notes: I find that for 2 lbs. of potatoes, an extra-large sheet pan is especially helpful. If you are using a standard-sized sheet pan, 2 Russet potatoes sliced will likely fit in a single layer. I roast at 450ºF convection — I find that my potatoes cook a little more evenly when I cook them at a slightly lower temperature for longer. I don't stir the potatoes.

by Alexandra Stafford·published 2014-09-25

Open original recipe

AmericanVegetable

Servings

['4', '4 servings']

Total time

prep 25 min

Calories / serving

—

Ingredients (4)

serves

2 to 4 Russet potatoes, about 1½-2 pounds total, see notes abovepotato
1/4 cup olive oilolive-oil
1 teaspoon kosher saltsalt
nice flaky sea salt such as Maldon for seasoning at the end

Instructions (5 steps)

01Adjust an oven rack to the lowest position, and preheat the oven to 475ºF (or 450ºF convection — this is what I do now). Cut the potatoes lengthwise, into 1/4-inch thick sticks: it’s helpful to cut the potatoes into 1/4-inch thick slabs first; then into 1/4-inch sticks.
02Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
03Drain the potatoes and dry them thoroughly with a tea towel (a bath or beach towel gets the job done better!). Line a sheet pan — extra large if you have it — with parchment. Place the potatoes on top of the parchment, drizzle with the 1/4 cup olive oil and sprinkle with the teaspoon of salt. Toss to combine.
04Spread the potatoes in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 20 minutes or until the potatoes are golden and crisp. Check on the potatoes after 10 minutes — if they are not browning evenly, rotate the pan. Bake until the fries are golden and crisp, rotating the pan as necessary to help them brown evenly.