French Fries: Making crispy fries in the oven

How to make oven-baked fries without a deep-fryer? In David Lebovitz’s My Paris Kitchen, he shows us a method that’s simple to do and a lot less messy. Of course, the baked fries are healthier with less fat involved. The trick to make crispy baked fries is by soaking the cut potato sticks in water for an hour. Then brown them thoroughly in a 400°F oven.

Here is a new and improved process than I’ve done before. Each and every step ensures that the baked fries come out crispy and light. Given the favorable results, I think it’s worthwhile to go through all the steps.

• Use russet potatoes. Mealy types of potato concentrate more dry starch in their cells, so they are denser. When cooked, the cells tend to swell and separate from each other, producing a fine and fluffy textures in fried or baked potatoes.
• Peel and cut the potatoes into 1/3-inch thick squarish sticks. (Keeping the skin on without peeling has it’s rustic charm, if you so prefer.) Using a sharp knife, start by cutting the potatoes in half lengthwise. Place the cut side down and slice 1/3-inch slices of potato, then lay flat, and cut into sticks. Smart cutting enhances even cooking.
• Soak the potato sticks in cold water and let them sit for 1 hour. Soaking removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
• Drain the potatoes and lay them on a kitchen towel. Rub them with the towel to dry them very well.
• Preheat the oven to 400°F with your pan in the oven. That way it’s super hot when you add the potatoes and the crisping action starts immediately.
• Drizzle potatoes liberally with olive oil and a sprinkling of salt and pepper in a bowl. Coat the potatoes evenly. Place potatoes onto the preheated pan, then arrange the fries in a single layer.
• Bake for 45 to 50 minutes, rotating the pan midway during baking. Stir the potatoes from time to time so they brown evenly.
• Garnish with fresh herbs.