# Crispy Oven Fries

Crispy oven fries have golden edges, a fluffy middle and none of the grease of deep frying. Three small steps, soaking, drying and a very hot pan, make all the difference.

They go with burgers, sandwiches and almost anything you would serve fries with, and they use only potatoes and pantry staples.

- Total time: 1 h (prep 15 min, cook 45 min)
- Serves: 4
- Per serving (estimated): 210 kcal, 4 g protein
- Cuisine: American. Category: Side dish. Diet: vegan, gluten-free, dairy-free.

## Ingredients

- 900 g russet potatoes (about 3 large)
- 3 tbsp olive oil or avocado oil
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp cornstarch

## Method

1. Heat the oven to 450°F (230°C) with two rimmed baking sheets inside to preheat.
2. Scrub the potatoes and leave the skin on. Cut each into 1 cm (3/8 inch) thick fries of the same size.
3. Soak the fries in a large bowl of cold water for 30 minutes to pull out surface starch. Drain and dry very well with a clean towel.
4. Toss the dry fries with the cornstarch, then the oil, salt, garlic powder, paprika and pepper until evenly coated.
5. Carefully pull the hot pans from the oven and spread the fries in a single layer with space between them. They should sizzle.
6. Bake 20 minutes, flip each fry with a spatula, rotate the pans, and bake 15 to 20 minutes more.
7. Fries are done when they are deep golden and crisp at the edges, and a fry feels firm and crunchy when you press it.
8. Season with a little more salt right out of the oven and serve immediately.

## Why it works

- Russet potatoes are high in starch, so they have a fluffy middle and crisp crust.
- Soaking in cold water removes surface starch that would otherwise gum up and make the fries stick together.
- Thorough drying lets the oil brown the surface instead of steaming it.
- A thin cornstarch coating dries out and crisps into a light shell.
- Putting the fries on a preheated pan starts the crust right away and keeps them from sticking.

## The science

- **High starch, fluffy middle.** Russets have a high starch content and low moisture. As they cook, the starch swells and the flesh turns light and fluffy, while the dry surface can crisp. Waxy potatoes stay dense and tend to give chewy, less crisp fries.
- **Soaking removes starch.** Cutting potatoes breaks open cells and leaves sticky starch on the surface. Soaking in cold water rinses it off, so fries are less likely to stick, burn or turn gummy, and they brown more evenly in the oven.
- **Why soggy fries happen.** Fries go soggy when water in the potato turns to steam and gets trapped by crowding or low heat. Hot ovens, dry surfaces and space between pieces let that steam escape so the crust can stay crisp.

## Tips

- Cut the fries the same thickness so they finish at once.
- Use two pans and do not let the fries touch.
- Turn on the convection fan if your oven has one for extra crunch.

## Mistakes to avoid

- Skipping the dry step, which makes the fries steam; pat them very dry.
- Using a cold pan, which makes the fries stick; preheat it.
- Opening the oven constantly, which drops the heat; flip once at the halfway point.

## Variations and swaps

- Toss with 2 tbsp grated Parmesan and 1 tsp dried parsley right out of the oven.
- Use 1 tsp Cajun seasoning in place of the paprika and garlic powder for spicy fries.
- Cut thinner, 6 mm (1/4 inch) shoestring fries and bake 25 to 30 minutes.
- Swap russets for Yukon Golds for a creamier fry with a thinner crust.
- Swap cornstarch for potato starch.
- Swap olive oil for avocado oil, which handles 450°F (230°C) better.

## Storage

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a 425°F (220°C) oven or air fryer for 5 to 8 minutes until hot and crisp (165°F/74°C).

## FAQ

**How do you make oven fries crispy?**

Soak the cut potatoes, dry them very well, toss with cornstarch and oil, and bake at 450°F (230°C) on a preheated pan in a single layer. Flip once halfway.

**What temperature is best for oven fries?**

450°F (230°C) works best. It is hot enough to brown the outside and crisp the edges before the inside dries out.

**Why are my oven fries soggy?**

Crowding, wet potatoes or too low an oven temperature are usually the cause. Dry them well and bake on two preheated pans.

**What kind of potato is best for fries?**

Russet potatoes are best because their high starch content gives a fluffy middle and crisp crust.

**Can I use frozen fries instead?**

Yes, but these homemade fries taste fresher. Frozen fries bake at 425°F (220°C) for 20 to 25 minutes and do not need soaking.

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Source: https://cookingscientist.com/recipes/crispy-oven-fries (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846