classic recipe for Crispy Oven-Baked French Fries

Ouadie Rhabbouron

classic recipe for Crispy Oven-Baked French Fries

Key Techniques & The Science Behind Them:

  1. Peeling & Soaking: Soaking the cut potatoes in cold water is the most critical step. It draws out excess surface starch, which prevents the fries from sticking and helps them crisp up instead of becoming gummy.

  2. Thorough Drying: Patting them completely dry is non-negotiable. Any leftover water will create steam, which inhibits browning and crispness.

  3. High Heat & Spacing: A very hot oven (425°F/220°C) and arranging them in a single layer with space allows for hot air circulation, ensuring they roast rather than steam.

  4. Turning Halfway: This promotes even browning and crispiness on all sides.

Pro-Tips for Even Better Fries:

  • Cut Consistency: The more even your strips/wedges are, the more evenly they will cook.

  • Dry Again: After tossing with oil, give the fries one more pat on the baking sheet to soak up any moisture the oil released.

  • Parchment vs. Rack: While parchment paper works great, placing the fries on a wire rack set over a baking sheet elevates them, allowing heat to hit all surfaces directly for ultimate crispiness.

  • The Cornstarch Trick: For an extra-crispy exterior, add 1 tablespoon of cornstarch to the oil and spice mixture before tossing.

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