The Secret Technique for Getting Crispy Oven-Baked Fries
Is there anything better than a batch of perfectly baked French fries? Crispy on the outside, tender on the inside, these golden spears have satisfied cravings for decades. Want to make your own fries without soaking them in a Jacuzzi of messy oil? Read on.
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.
Ready for the ultimate secret to crispy baked French fries? (Insert your own drum roll here.) Soak those spuds! Drop the fries into very cold water for 45 minutes. This process, called blanching, will help remove excess starch. You can even set them in the refrigerator if you want. After blanching, rinse the fries and dry them between two clean kitchen towels.
Pro tip: If you’re making a big batch of fries for a large group, add a tablespoon of lemon juice to the water to prevent the potatoes from browning, and soak the spuds for a few hours.
Treat the fries to a light coating of olive oil to help them crisp up while baking. Season with salt, garlic powder or herbs. For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. Close the bag and shake it up! Or, if you’re in the mood for extra flavor, try one of these homemade spice blends.
Turn up the Heat
Make sure that oven is hot by preheating it to 400° to 425°. Line a baking sheet with parchment paper or with aluminum foil that’s been sprayed with nonstick cooking spray. Try not to overlap the fries so they brown equally, and don’t crowd them too tightly in the pan as you’ll need to flip the fries halfway through the baking time. Bake 30 to 40 minutes or until golden brown and crisp.