These crispy oven-baked french fries use a parboiling technique before baking in hot oil to achieve a perfectly golden, fluffy interior and crunchy exterior. The vinegar and salt in the boiling water enhance both texture and flavor.
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Preheat your oven to 400°F (200°C).
Peel the russet potato.
Cut the potato into your desired fry shape, about 1/2-inch thick.
Place the cut potatoes into a bowl of cold water and rinse them three times to remove excess starch.
Bring a large pot of water to a boil. Add white vinegar and 1 tbsp of salt.
Carefully add the potatoes to the boiling water and cook for 10 minutes. The fries should be soft and flexible.
Strain the potatoes well and let them sit in the colander to steam dry for a few minutes.
Arrange the par-boiled potatoes in a single layer on a baking sheet.
Carefully pour hot neutral oil over the potatoes, ensuring they are evenly coated.
Place the baking sheet in the preheated oven and bake for 20 minutes.
Remove the baking sheet from the oven and carefully flip each fry.
Return the fries to the oven and bake for another 15-20 minutes, or until golden brown and crispy.
Transfer the hot fries to a large bowl and immediately season with salt to taste. Toss to combine.
Serve immediately.
Store cooled fries in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F for 5-7 minutes to restore crispiness.
Parboiling partially cooks the potatoes and starts the starch release, which helps create the fluffy interior and crispy crust when baked in hot oil.
Yes, parboil and cut the potatoes up to 4 hours in advance and refrigerate. Bake when ready, adding 2-3 minutes to the cooking time.
Russet potatoes are ideal for fries because they have high starch and lower moisture content, resulting in crispy exteriors and fluffy centers.
The oil amount shown is minimal for oven-baking. Using significantly less may result in less crispy fries; you need adequate oil to achieve the golden crust.
Baked fries are done when golden-brown and crispy when touched. Start checking at 15 minutes, as oven temperatures and fry thickness vary.
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