Thick-Cut Oven Fries
Lan Lam published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A clever technique using a cornstarch slurry and a specific baking method to achieve a delicately crispy, deep-fried texture in the oven without excessive oil.
- Time
- 55 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 175 g
- 25 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.15 kg before cooking, which is about 290 g per serving.
Steps
Adjust oven rack to lowest position and heat oven to 425 °F (220 °C).
Generously spray a heavy-duty rimmed baking sheet with vegetable oil spray. Pour 3 tablespoons of vegetable oil into the prepared sheet and tilt the sheet until the surface is evenly coated.
Halve the potatoes lengthwise and turn the halves cut sides down on a cutting board. Trim a thin slice from both long sides of each potato half to create flat surfaces; discard the trimmings. Slice the potatoes lengthwise into 1/3- to 1/2-inch-thick planks.
Combine 3/4 cup water and 3 tablespoons cornstarch in a large microwave-safe bowl, making sure no lumps of cornstarch remain on the bottom.
Microwave the cornstarch mixture, stirring every 20 seconds, until the mixture begins to thicken, which should take 1 to 3 minutes.
Remove from the microwave and continue to stir until the mixture thickens to a pudding-like consistency. If it is too thick, add up to 2 tablespoons of water to achieve the correct consistency.
Transfer the potato planks to the bowl with the cornstarch mixture and toss until each plank is evenly coated.
Arrange the planks on the prepared baking sheet, leaving small gaps between them. Some cornstarch mixture will remain in the bowl.
Cover the baking sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
Remove the foil from the sheet and continue to bake until the bottoms of the fries are golden brown, about 10 to 18 minutes.
Remove the sheet from the oven and, using a thin metal spatula, carefully flip each fry.
Return the sheet to the oven and bake until the second sides are golden brown, another 10 to 18 minutes.
Sprinkle the fries with 1/2 teaspoon salt and use the spatula to carefully toss them to distribute the salt.
Transfer the fries to a paper towel–lined plate and season with additional salt to taste. Serve immediately.
Notes
Choose potatoes that are 4 to 6 inches in length for well-proportioned fries. Using a heavy-duty baking sheet is essential to prevent warping. The vegetable oil spray contains lecithin, which helps prevent the potatoes from sticking to the pan. Monitor the browning carefully after removing the foil to prevent scorching.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 287
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 11 g
- Fiber
- 5 g
Where the calories come from
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