oven-baked french fries
Did you know that you can have fresh, crispy french fries at home without frying? Yeah, you probably did. It took me 27 years to figure that one out.
There are a couple of recipes out there that are worth firing up the old deep fryer for. French fries, though? Nah.
I have to say, though, I kind of hate the smell that a deep fryer injects into the air. My first job, at age 16, was at a Chick-fil-a. Notable because, one, I still can’t believe the interviewer asked me which church I belonged to (answer: none; I was a diversity hire!); two, I clearly remember going home after a shift with a deep-fried stench permeating my hair and clothes. Not cool, Chick-fil-a! I still love your waffle fries and chicken sandwiches, though!
the recipe
Crispy Baked French Fries
- Preheat oven to 425°F (220°C)
- 4 large russet potatoes, sliced into 1/4-inch (6 mm) thick fries
- salt
- pepper
- 1 tablespoon 15 mL olive oil
- Soak the cut fries in ice water for about 30 minutes, then drain and dry completely.
- Mix seasonings and oil in a bowl; add fries and toss until evenly coated.
- Spread fries, in a single layer, onto a baking sheet lined with parchment. Bake them for 15 minutes, toss, then bake another 10 minutes until nicely browned and crispy. Taste for salt.
each column is one step, working left to right — hover a cell for the full instruction
- 4 large russet potatoes, sliced into 1/4-inch (6 mm) thick fries
- salt
- pepper
- 1 tablespoon 15 mL olive oil
Preheat oven to 425°F (220°C).
Soak the cut fries in ice water for about 30 minutes, then drain and dry completely.
Mix seasonings and oil in a bowl; add fries and toss until evenly coated.
Spread fries, in a single layer, onto a baking sheet lined with parchment. Bake them for 15 minutes, toss, then bake another 10 minutes until nicely browned and crispy. Taste for salt.