Last week I was really craving some good french fries. In the past when I’ve tried to make them at home, my oven fries have either come out sad and floppy or burnt to a crisp. I was determined this time to make a batch of fries that didn’t suck.
The keys to success turned out to be high heat, enough (but not too much) oil, and the perfect cut.
The result? Perfectly crispy oven fries. Finally.
- Russet potatoes (I like to use baby organic russet potatoes, but you can use any that you like). Figure one potato per person (or maybe 2 if they are really small).
- Coconut oil or grapeseed oil
- Preheat oven to 450 degrees with a baking sheet inside. Wash and dry potatoes, and cut into ¼-inch sticks. The closer you can get to ¼" the better (bigger pieces will not get crispy). Pat the cut potatoes dry with a paper towel.
- Remove hot baking sheet from the oven and cover with parchment paper. Carefully transfer cut potatoes onto the hot baking sheet. Using a basting brush or pastry brush, lightly coat potatoes with oil. The lighter the better (too much oil will cause your fries to be soggy).
- Roast for 10 minutes. Remove from oven and toss with spatula. Roast for 10 minutes more, then check for doneness. If you want your fries to be crispier, put them in for another 5 minutes. Remove when you are satisfied with the browning and crispiness of the fries.
- Optional: Transfer fries to a paper towel if there is too much extra oil on them. Add salt or other seasonings as desired. Serve!
Have you ever tried to make oven fries? How did they turn out?