WHY THIS RECIPE WORKS:
When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. These cavities create the delicate, crispy crust on a French fry. Since oven fries don’t heat fast enough for air pockets to form, they usually don’t develop that type of crust. Here, we coated the potatoes in a cornstarch slurry that crisped up just like a deep-fried fry. We arranged the potatoes on a baking sheet coated with both vegetable oil spray and vegetable oil; the former contains a surfactant called lecithin, which prevented the oil from pooling and the potatoes from sticking. Using the spray also allowed us to use only 3 tablespoons of oil. Covering the baking sheet with aluminum foil for the first half of cooking ensured that the potatoes were fully tender by the time they were browned. Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning.
SERVES: 4 to 6
TOTAL TIME: 55 minutes
INGREDIENTS:
- 3 tablespoons vegetable oil
- 2 pounds Yukon gold potatoes, unpeeled
- ¾ cup water
- 3 tablespoons cornstarch
- Salt
INSTRUCTIONS:
- Adjust oven rack to lowest position and heat oven to 425 degrees. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt sheet until surface is evenly coated with oil.
- Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim thin slice from both long sides of each potato half, discarding trimmings. Slice potatoes lengthwise into ⅓-to ½-inch-thick planks.
- Combine water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 2 tablespoons water to achieve correct consistency.)
- Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
- Remove foil and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes. Sprinkle fries with ½ teaspoon salt. Using spatula, carefully toss fries to distribute salt. Transfer fries to paper towel–lined plate and season with salt to taste. Serve.
