@thatdudecancook shares his ultimate method for achieving perfectly crispy oven-baked french fries without a deep fryer. The secret lies in a multi-step process of soaking, blanching, and baking in hot oil, resulting in a crunchy exterior and a fluffy, creamy interior.
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Wash the russet potato and slice it into 1/4-inch thick fries. A mandoline can be used for consistent cuts.
Place the cut potatoes in a container with cold water. Rinse and drain the water three times to remove excess starch.
Bring a large pot of water to a boil. Add salt and vinegar to the water.
Blanch the potatoes in the boiling water for 4-5 minutes.
Drain the potatoes in a strainer and let them steam for 5 minutes to dry out.
Preheat your oven to 400°F (205°C).
Spread the blanched fries on a baking sheet. Heat the neutral oil until hot, then carefully pour it over the fries, tossing to coat evenly.
Bake for 15 minutes, then flip the fries and bake for another 15 minutes, or until golden brown and crispy.
Remove the fries from the oven and immediately season with salt to taste. Serve hot.
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