Getting crispy fries without frying them is pretty difficult, but if you want to skip out on using tons of oil and to oven-bake them instead, you can still get fries that are crispy on the outside and tender on the inside. Here’s a guide to making the perfect french fries.
Picking the Right Potato
Russet potatoes are high in starch and low in water, which means they’ll bake better than other potatoes. For each person, use one medium potato.
Cutting the Potatoes
After scrubbing the potatoes, you can either peel them or leave the skin on. Slice them in 1/4 to 1/2 inch-thick fries. If you make them thinner, they will either fall apart or dry out.
Soaking Them
Put the fries in cold water for 45 minutes to remove the starch and then rinse and the fries with two kitchen towels.
Seasoning Fries
Lightly coat the fries with olive oil to help them get crisp. Season them with salt, herbs, and garlic powder.
Turning Up the Heat
Preheat your oven to 400 to 425 F and line a baking sheet with parchment paper. Don’t overlap the fries so they can brown equally and make sure there is enough room for you to flip them easily halfway through. Bake for 30 to 40 minutes or until they are crisp and golden brown.
