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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.
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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.
