Oven Fries
Total Time
Approximately 45 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(523)
Ingredients
4 servings
- 4 medium Yukon Gold or 3 smallish Russet potatoes
- 3 to 4 tablespoons olive oil
- Fine sea salt
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Preparation
Step 1
Preheat oven to 450 degrees F.
Step 2
Peel potatoes if desired or scrub them well.
Step 3
Cut potatoes into just-shy-of 1/2-inch batons.
Step 4
Place potato batons in a large pot and cover with an inch or two of water.
Step 5
Set heat to high and set a timer for 10 minutes.
Step 6
If potatoes come to a boil, reduce the heat to medium. Otherwise, when timer rings, test one. You're looking for a very 'al dente' potato — firm but without crunch.
Step 7
Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot.
Step 8
Drain potatoes and immediately spread them on the hot oiled baking sheet in one layer.
Step 9
Drizzle with the last tablespoon of olive oil, sprinkle with salt, and roast for 20 minutes, until golden underneath.
Step 10
Toss potatoes around to encourage even coloring and return them to the oven for another 5 minutes.
Step 11
Repeat tossing and roasting 1 or 2 more times, until fries are deeply golden and brown at the edges.
Step 12
Season with more salt while hot, pile them on a platter and serve.
Step 13
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Chef's notes
The recipe works well with both Russet/Idaho potatoes and Yukon Golds.
For roasting, Yukon Golds are preferred for their waxy texture and tender center.
The twice-cooked method ensures the perfect texture, similar to deep-fried fries.
