Crispy Oven Fries
8/2009
You need a heavy-duty rimmed baking sheet for this recipe; our favorite is the Lincoln Foodservice Half-Size Heavy Duty Sheet Pan.
Serves 4
4 russet potatoes (6 to 8 ounces each), peeled and cut into 1/2-inch-thick fries
6 tablespoons vegetable oil
1 tablespoon cornstarch
1 teaspoon salt
1. MICROWAVE POTATOES Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.
2. HEAT OIL Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
3. BAKES POTATOES Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.