I know what you’re thinking; oven baked fries are soggy and they’ll burn before they’re even cooked. Not these fries though. These fries go through a 4 step process to achieve that crisp deep-fried fry. It starts with soaking the potato slices in cold water to remove the excess starch that often makes the fry burn on the outside and leaving it raw inside. By rendering some of the starch from the potato, your fry will cook all the way through, leaving you with a crispy fry that you’ll never guess were baked.
For the best results, prepare 1 day in advance. This recipe makes a side of fries for 3-4 people.
- 2 large russet potatoes, peeled and cut into 1/4 – 1/2 inch sticks. (I like thicker fries!)
- a large tupperware container with lid
- large non-stick baking pan
- 1/8 cup of canola/vegetable/or peanut oil
- clean kitchen towel
- Add potato slices to the large tupperware. Fill with cold water and cover for 3 hours.
- Drain water and add fresh cold water again, and leave covered for 6 hours in fridge.
- Drain water and add potatoes on clean kitchen towel to air dry.
- Preheat oven to 275 degrees F.
- Toss the dried potatoes on the baking sheet with oil and bake uncovered for 45 minutes. Remove fries from oven (they should be cooked all the way through but not browned).
- Crank up the oven temperature to 425 degrees and add fries back in oven. Cook for 30 minutes, Turn fries if they get too browned on one side.
- Remove fries from oven and dust with salt or your favorite fry seasoning.