Crispy Oven
Oven-baked french fries achieve deep crispiness through multi-step preparation: soaking to remove starch, blanching in salted water with vinegar, and baking in hot oil at high temperature.
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Oven-baked french fries achieve deep crispiness through multi-step preparation: soaking to remove starch, blanching in salted water with vinegar, and baking in hot oil at high temperature.
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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.
Store cooled fries in an airtight container up to 3 days; reheat at 375°F for 5–10 minutes to restore crispiness.
Soaking removes excess starch, which prevents clumping and allows the exterior to crisp properly while the interior stays tender.
Blanching partially cooks the potato and ensures even doneness. Skipping it may result in undercooked centers or unevenly cooked fries.
Preheat the oven and oil to a high temperature (typically 400–425°F) so fries crisp quickly without absorbing excess oil.
Soak and blanch potatoes up to 4 hours ahead; store in the fridge. Bake fresh for best crispiness, or reheat at 375°F for 5–10 minutes.
Russet potatoes are ideal due to their high starch content and fluffy interior texture when cooked.
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