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Crispy Fries without Frying!
Not only are these oven-baked french fries healthy, but this recipe will spare you from the trouble and mess of deep-frying. It’s difficult to get 100% of the crunch that deep-frying provides, it is definitely possible to come close. The potatoes need a little more help along the way, but you won’t be sorry!
Whenever I eat these oven-baked french fries, I am pleasantly surprised that they taste like POTATOES! They fall somewhere between your standard fries and the steak fries you get at places like Red Robin. These fries are thinner and retain some great crunch, but you get a nice fluffy interior that reminds you that you’re eating a potato and not just a bit of deep-fried crust.
Planks then strips!
Start by cutting your fries. You can peel yours if you like – but I love the skin, so I leave it!
You want your final oven-baked french fries to be around ⅓” to ½” thick. So start by slicing your potatoes into ‘planks’ that are the correct thickness. Then cut each plank into strips that are equal in width. The result should be fries that are a nice uniform size.
Place your fries between two paper towels or kitchen towels, and carefully press to remove as much moisture as possible. Water turns to steam, and steam is the enemy of crispiness!
In a large bowl, whisk together the corn starch and water. Place your cut & dried fries in the bowl and give a toss to coat. Lay your fries out on a large baking rack, taking care not to overlap or touch. Allow the fries to completely dry.
A touch of oil
We’re not deep fat frying, but a BIT of fat definitely helps with the crispiness of these oven-baked french fries. Once your fries have dried out completely (don’t worry about the visible cornstarch – it will not affect the flavor or the look of the finished fries), lightly brush each fry with olive oil or canola oil. A natural cooking spray would work as well.
Flip the fries and oil the other sides. Place the fries in a 475-degree oven for 20 minutes. Then use tongs to flip the fries, brush the tops with oil, and return to the oven for 15-25 minutes until you achieve your desired color and doneness. The exact size and moisture content of your fries, along with varying oven temps, will mean that cooking time will vary slightly. Just keep an eye on them until you get them where you like!
Toss & Serve!
When the fries come out of the oven, immediately place them in a large bowl and season with a pinch or two of kosher salt. You could add other seasonings at this point if you like. Try my All-Purpose Seasoning, BBQ Spice Rub, or some Fresno Orange Chili Powder!
Check out these delicious recipes from Food By Joe:
Oven-Baked French Fries
These easy oven-baked french fries are as addictive as they are simple to make. Crispy fries without the frying!
- 4 medium russet potatoes
- 4 tbsp corn starch
- 3 tbsp very cold water
- 2–3 tbsp canola oil
- Kosher salt to taste
- Preheat oven to 475 degrees
- Slice potatoes into slabs and then sticks that are ⅓” to ½” thick. Lay the fries between 2 kitchen towels or paper towels and press to remove moisture
- In a large bowl, combine corn starch & water, and whisk to fully combine
- Place the fries in the bowl and toss to fully coat.
- Lay fries out on a baking rack, avoiding overlapping or touching, Allow to dry out fully.
- Lightly brush the fries with oil, then use tongs to flip them all over and repeat.
- Place fries in the 475-degree oven for 20 minutes, then flip them over, brush again with oil, and return to the oven for 15-25 minutes, or until desired color and texture is reached
- Immediately place fries in a large bowl and toss with a pinch or two of kosher salt to taste