Oven Fries

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Serves four.

To learn more, read:
Three Steps to Perfect Oven Fries
by Molly Stevens
from Fine Cooking
Issue 71
Last Edit Date: 3/6/2013 4:36:18 PM

This recipe is easily doubled; just use a second baking sheet so you don’t crowd the fries.

more about:

2 large russet potatoes (about 1-3/4 lb. total), peeled and cut lengthwise into 1/4- to 1/2-inch-thick sticks
Kosher salt
2 Tbs. extra-virgin olive oil
Fleur de sel or other coarse salt, or Lemon-Fennel Salt

Rinse the potatoes:

Choose a pot large enough to hold the potatoes without crowding (4 to 5 quarts) and fill it with cold water. Drop the potato sticks into the water to rinse off the starch. You can immediately remove the potatoes from the water and proceed to the next step. Or if you want to prep the potato sticks in advance and roast them later in the day, you can leave them in the water. If you plan to wait more than 2 hours before roasting the fries, however, put the pot in the refrigerator.

Parboil the potatoes:

Drain the potatoes, rinse well, and return them to the pot with enough cold water to cover by 1-1/2 inches. Add 1 tsp. kosher salt. Partially cover the pot, and bring the water to a boil over high heat. As soon as the water boils, reduce the heat to a calm boil and boil for 3 min. Gently drain the potatoes in a large colander and then spread them on paper towels to dry. (The potatoes can sit for up to an hour before roasting.)

Roast the fries:

When you’re ready to roast the fries, put a baking sheet on the middle oven rack and heat the oven to 450°F. Put the potatoes in a large bowl, add the olive oil, and toss to coat the potatoes, being careful not to break the sticks. Remove the hot baking sheet from the oven and arrange the potatoes on the sheet, leaving at least 1/2 inch between each. Roast, turning the fries over and rotating the baking sheet once after 15 min. and then again every 6 to 8 min., until the fries are nicely browned and crisp, a total of about 30 min. Sprinkle with fleur de sel or lemon-fennel salt, toss gently, and serve immediately.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 210; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 5; Carbohydrates (g): 34; Polyunsaturated Fat (g): 1; Sodium (mg): 490; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Scott Phillips

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by motherlove, 7/12/2011great recipe. quick easy and delicious.My Kids love these fries.

by Kikiak, 12/13/2010I made these for lunch and it was a quick and easy recipe. Reading through some of the other reviews I decided for boil for only 2 min. and I think it helped. They were soft on the inside and crisp outside and had a lot of potato flavor, so perhaps I didn't add enough salt? Also, they cooked very quickly - 15 min on one side and 6 on the other. Some of the smaller pieces were slightly burnt on the ends. I guess it depends on how you cut them and how hot your oven is so watch them carefully.

by lpicc, 1/30/2010These fries were excellent! After the parboiling, the potatoes fell apart so I think next time I won't parboil them the full 3 minutes. Even though the fries were in bits and pieces, they were still nice and crispy and delicious. I'll definitely make this recipe often. No more unhealthy fried french fries for me!

by bathurstn, 1/6/2010Just made these for supper tonight. My husband said they are the best fries he's ever had. I agree.

by CatherineB, 3/18/2009These potatoes are wonderful. They taste like they're fried but they're not! The recipe says it serves 4, but I find that it really only serves 2.

by Elonios, 2/2/2009These were fabulous! I left the skin on, because I like skin otherwise followed the recipe as is. I was afraid they may stick, but rinsing, parboiling and drying worked great. They got eaten before the burgers were done!

by LynnMJ, 4/15/2008I've made other oven fries and was looking for something better, crunchier even. I followed the recipe exactly. Found the fries hard to handle without breaking with just 3 minutes of parboiling. I turned them often looking for even browning, but even after 15 additional minutes (45 total at 450 F) my fries were not crisp. They were tasty and cooked through though, and my kids ate them up.

by MichelM, 3/28/2008Great fries! Instead of russet potatoes, I used Yukon Gold, with very good results. With a fresh chive and piment d'Espelette mayo, divine!

by maryanned, 12/15/2007Best fries I have ever made!

by LuciaK, 11/15/2007These are the absolute best fries ever. Another perfect Molly Stevens recipe!