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Oven Fries

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Serves four.

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

  • 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 (kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 1, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 34, Polyunsaturated Fat (mg): 1, Sodium (g): 490, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

Awesome! Made these fries tonight to have with salmon and a salad. I have never been a fan of deep fried french fries, but these oven done fries are fantastic! I chopped up some rosemary and topped them with this and finished the cooking for about 4 minutes with the rosemary. Yum!

I tossed these with fresh rosemary and Hawaiian sea salt right before serving....sooooo good!

They turned out great...will use this method from now on...fluffy inside, crispy outside, and a lot less time in the oven.

great recipe. quick easy and delicious.My Kids love these fries.

I 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.

These 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!

Just made these for supper tonight. My husband said they are the best fries he's ever had. I agree.

These 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.

These 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!

I'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.

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

Best fries I have ever made!

These are the absolute best fries ever. Another perfect Molly Stevens recipe!

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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