Name: Crispy Oven Fries
Total time: 1 h
Ingredients: 4 russet potatoes (6 to 8 ounces each), peeled and cut into 1/2-inch-thick fries; 6 tablespoons vegetable oil; 1 tablespoon cornstarch; 1 teaspoon salt

Why This Recipe Works

Finding the right shape for the potatoes was key in our recipe for Crispy Oven Fries. Shoestrings were fragile and tended to overcook, while extra-thick fries never lost the heavy texture of a baked potato. The best shape resembled a miniature two-by-four, about a half-inch wide by a half-inch thick. Steaming peeled, cut potatoes in the microwave before putting them into the oven gave us the fluffy interior of fried fries. As the water in the microwaved potato turned to steam and escaped, the potato’s starch granules absorbed some of the moisture, causing them to swell and force the potato cells apart, resulting in a fluffy texture. Figuring the hotter the oven, the crisper the fries, we tested ours at extremely high temperatures. Ultimately, we settled on an oven temperature that was hot enough to crisp the fries, but not hot enough to incinerate their edges before the centers browned.

Before You Begin

You need a heavy-duty rimmed baking sheet for this recipe; our favorite is the Lincoln Foodservice Half-Size Heavy Duty Sheet Pan.

Instructions

MICROWAVE POTATOES Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot dry with paper towels.

HEAT OIL Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.

BAKES POTATOES Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.