Baked French Fries

Baked French Fries

Oven-roasted russet wedges turn crisp outside and fluffy within, no deep fryer needed.

Total 1 hr 5 min Makes 4 servings Calories 230/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

These oven-baked fries get their crunch from a cornstarch coating and a hot cast-iron-worthy skillet or sheet pan, with a toss in oil ensuring even browning. They make a satisfying side for burgers, sandwiches, or grilled meats, and come together with far less mess than frying.

Ingredients

  • 2 pounds russet potatoes, scrubbed and cut into 1/4-inch sticks
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper, freshly ground
  • 0 flaky salt, for finishing
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)

Method

  1. Preheat the oven to 450°F and place a large rimmed baking sheet inside to heat while you prepare the potatoes.

  2. Cut the russet potatoes into 1/4-inch-thick sticks, keeping the sizes as uniform as possible.

  3. Submerge the cut potatoes in a bowl of cold water and soak for 30 minutes to draw out excess starch.

  4. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.

  5. In a large bowl, toss the dried potatoes with olive oil until evenly coated.

  6. Sprinkle the cornstarch, sea salt, garlic powder, and black pepper over the potatoes and toss again until evenly coated.

  7. Carefully remove the hot baking sheet from the oven and spread the potatoes onto it in a single layer, spacing them apart so they aren't touching.

  8. Bake for 20 minutes, then flip the fries with a spatula.

  9. Continue baking until the fries are golden brown and crisp at the edges, 15 to 20 minutes more.

  10. Remove from the oven and immediately season with flaky salt. Garnish with chopped parsley if desired, and serve hot.

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    Baked French Fries

    These oven-baked fries get their crunch from a cornstarch coating and a hot cast-iron-worthy skillet or sheet pan, with a toss in oil ensuring even browning. They make a satisfying side for burgers, sandwiches, or grilled meats, and come together with far less mess than frying.

    1 hr 5 min 4 servings 230 cal

    Ingredients

    • 2 pounds russet potatoes, scrubbed and cut into 1/4-inch sticks
    • 2 tablespoons olive oil
    • 1 tablespoon cornstarch
    • 1 teaspoon fine sea salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper, freshly ground
    • 0 flaky salt, for finishing
    • 2 tablespoons fresh parsley, chopped, for garnish (optional)

    Method

    1. 1

      Preheat the oven to 450°F and place a large rimmed baking sheet inside to heat while you prepare the potatoes.

    2. 2

      Cut the russet potatoes into 1/4-inch-thick sticks, keeping the sizes as uniform as possible.

    3. 3

      Submerge the cut potatoes in a bowl of cold water and soak for 30 minutes to draw out excess starch.

    4. 4

      Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.

    5. 5

      In a large bowl, toss the dried potatoes with olive oil until evenly coated.

    6. 6

      Sprinkle the cornstarch, sea salt, garlic powder, and black pepper over the potatoes and toss again until evenly coated.

    7. 7

      Carefully remove the hot baking sheet from the oven and spread the potatoes onto it in a single layer, spacing them apart so they aren't touching.

    8. 8

      Bake for 20 minutes, then flip the fries with a spatula.

    9. 9

      Continue baking until the fries are golden brown and crisp at the edges, 15 to 20 minutes more.

    10. 10

      Remove from the oven and immediately season with flaky salt. Garnish with chopped parsley if desired, and serve hot.