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Crispy Baked French Fries
Crispy Baked French Fries
Learn the tricks to making super crispy baked French fries at home! They contain much less fat than regular fried potatoes and they are just as tasty.
Ingredients
2 to 4 russet potatoes (about 8 ounces / 227 g each; total about 1 to 2 pounds / 454 to 908 g)
1/4 cup plus 1 teaspoon quality canola oil or vegetable oil (about 57 g total: ~56 g for 1/4 cup plus ~4.5 g for 1 teaspoon; rounded slightly based on oil density of about 0.92 g/mL)
Sea salt and ground black pepper
Instructions
1. Adjust an oven rack to the lowest position and preheat the oven to 475°F (246°C). Scrub the potatoes and cut them lengthwise into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, then cut each quarter lengthwise into 2 to 3 wedges.
2. Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
3. Cover a large, rimmed baking sheet with parchment paper. Drizzle 1/4 cup oil onto the paper, then sprinkle it evenly with about 1/2 teaspoon salt (about 3 g, depending on crystal size) and 1/4 teaspoon black pepper (about 0.5 g).
4. Drain the potatoes and pat them dry thoroughly with a tea towel or paper towels. Toss the potatoes with the remaining 1 teaspoon oil (about 4.5 g) and mix evenly.
5. Arrange the fries 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 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.
6. Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge. Arrange them in an even layer and put them back in the oven to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly.
7. Season with additional salt and pepper to taste. Thinly sliced green onions and shaved Parmesan are optional. Serve hot.
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