Golden crispy oven fries are crunchy on the outside and creamy smooth on the inside. Oven baking results in tasty fries with fewer calories.
Every now and then you need to have some crispy fried potatoes. Am I right? Well these crispy oven fries are just the ticket.
The secret to these is the coating of a cornstarch slurry which creates a perfect crunchy exterior and smooth, creamy interior.
How to Make Crispy Oven Fries
Here is a step-by-step description of the process:
Start out with 3 good-sized gold potatoes, scrubbed and dried, (1 1/4 to 1 1/2 pounds total).
Trim off 1/4″ to 3/8″ lengthwise slabs from 2 opposite sides of a potato, then turn the potato over to one of the flattened sides and cut lengthwise in half. Discard or munch on the trimmings, your choice.
Flip the potato onto the side you just cut and slice lengthwise into 4 even slabs, (1/3″ to 1/2″ thick). Repeat with the other potatoes.
Put 1/2 cup water into a 4-quart microwave-safe bowl, whisk in 2 tablespoons of cornstarch, and place in the microwave.
Set the microwave on for 2 minutes, stopping and whisking every 15 to 20 seconds until the mixture forms a slurry, 1 to 2 minutes, depending on the power of your microwave.
If it seems too thick, add a little more water and whisk.
Spray a large baking sheet with cooking spray, then drizzle on 2 tablespoons of canola oil. Tilt the sheet to fully coat the entire surface.
Place the potato slabs into the slurry and toss well to coat. Place the potatoes on the baking sheet keeping them separated. They have a tendency to want to slide into each other.
Spray a sheet of aluminum foil lightly with cooking spray and use it to cover the potatoes on the baking sheet.
Baking the fries:
Place the potatoes in a preheated 425° oven for 12 minutes, then remove the foil.
Put the potatoes back into the oven for 12 to 18 minutes until the bottoms are browned.
Remove from the oven and flip the potatoes, then bake another 12 to 18 minutes, or until the second side is browned.
Remove from the oven and sprinkle the fries with salt and lightly toss. Place the fries on a layer of paper towels and pat them to soak up excess oil.
Serve the oven fries right away or keep them warm under foil. I had the fries with oven-baked chicken meatballs and wilted greens.
Since the oven was warm, the meatballs took just another 15 to 18 minutes to bake. The Tasty Oven Baked Meatball recipe is here.
These crispy oven fries are so much tastier than frozen, store-bought fries. Give them a try.
Also, take a look at these tasty recipes:
- Potato Focaccia Bread with Caramelized Onions
- Sautéed Shredded Sweet Potatoes
- Smoked Salmon Dill and Capers Appetizer
- Best Crispy Chicken Cutlets
- Garlic Salt and Oregano Baked Potatoes
Golden Crispy Oven Fries
Ingredients
- 3 Large Yukon Gold potatoes, scrubbed clean and dried. (about 6 oz. each)
- 1/2 cup tap water
- 2 tbsp cornstarch
- 2 tbsp canola oil
- 1/2 tsp kosher salt
- cooking oil spray
- aluminum foil
Instructions
- Place oven rack on the lowest slot and preheat oven to 425°.
- Trim off 1/4″ to 3/8″ lengthwise slabs from 2 opposite sides of a potato, then turn the potato over to one of the flattened sides and cut lengthwise in half. Discard or munch on the trimmings, your choice.
- Flip the potato onto the side you just cut and slice lengthwise into 4 even slabs, (1/3″ to 1/2″ thick). Repeat with the other potatoes.
- Put 1/2 cup water into a 4 quart microwave safe bowl, then whisk in cornstarch. Place in the microwave set on 2 minutes. Start the microwave then open and whisk every 15 to 20 seconds until a slurry is formed, (this takes 1 to 2 minutes). If it seems too thick, add a little more water and whisk.
- Spray a large baking sheet with cooking spray, then drizzle on 2 tablespoons of canola oil. Tilt the sheet around to fully coat the entire surface.
- Place the potato slabs into the slurry and toss well to coat. Place the potatoes on the baking sheet keeping them separated. They have a tendency to want to slide into each other.
- Spray aluminum foil lightly and cover the sheet, sprayed side down.
- Place the potatoes in a preheated 425° oven for 12 minutes, then remove the foil. Put the potatoes back into the oven for 12 to 18 minutes until the bottoms are browned. Remove from the oven and flip the potatoes, then bake another 12 to 18 minutes, or until the second side is browned.
- Remove from the oven and sprinkle the fries with salt and lightly toss. Place the fries on a layer of paper towels and pat to soak up excess oil.
- Serve right away or keep warm under foil.
I can’t bring myself to make different fries now. These are delicious and such a hit every time. In fact I have a batch in the oven right now!! I think I messed up and my slurry wasn’t thick enough this time so we’ll see how forgiving that aspect of the recipe is. Seriously give these a try if you’re wanting a better fry recipe. They do take a little time but they are so easy and sooooo worth it!!!
Thanks Molly…and I think they should turn out fine with a thinner coating.
These really are great. We’ve had them with burgers, too. Try ’em, you’ll love ’em!