Golden Crispy Oven Fries
Here's a potato side dish that's sure to please the whole family.
Servings 4 servings
Calories 161kcal
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.
Notes
Recipe adapted from Cook's Illustrated.
Nutrition
Calories: 161kcal