Pick the Right Potato
Grab Russet (aka Idaho) potatoes for your oven-baked fries. They’re high in starch and low in water, so they’ll bake up nicer than other varieties. Plan on using one medium potato for each person at the table.
Head to the Cutting Board
After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. Carefully slice the potatoes into 1/4- to 1/2-inch-thick fries. Any thinner and you risk the chance of the fries drying out during baking or falling apart in the next step.