Thick-Cut Oven Fries
About this recipe
Thick-Cut Oven Fries are the perfect solution for anyone craving crispy fries without the hassle of deep frying. This recipe, brought to you by America's Test Kitchen, ensures that your fries come out perfectly crispy on the outside while remaining fluffy on the inside.
The secret lies in a clever technique using cornstarch and a unique baking method that guarantees great flavor and texture without excessive oil. With just three tablespoons of oil, these fries are a healthier alternative to traditional frying.
Ingredient notes
- Use 2 pounds of Yukon Gold potatoes, which have a nice thin skin and do not need to be peeled.
Tips from America's Test Kitchen’s video
- Coat the baking sheet with baking spray before adding vegetable oil to help distribute the oil evenly, allowing for less oil usage overall.
- Cut the potatoes into planks rather than traditional wedges or matchsticks for better browning and crispiness, and to reduce the need for flipping.
- Microwave the cornstarch and water mixture for 1 to 3 minutes, stirring every 20 seconds, to achieve a pudding-like consistency that coats the potatoes well.
Good to know
- How long does it take to make Thick-Cut Oven Fries?
- The total time to make Thick-Cut Oven Fries is about 40 minutes.
- What type of potatoes should I use for this recipe?
- Use Yukon Gold potatoes for the best results, as they have a nice thin skin and do not need to be peeled.
- Why do I need to coat the baking sheet with baking spray?
- Coating the baking sheet with baking spray helps the vegetable oil spread evenly across the surface, ensuring each fry gets the right amount of flavor.
- How do I ensure the fries get crispy?
- To ensure the fries get crispy, make sure they are not touching each other on the baking sheet and cover them with greased aluminum foil to steam for the first 12 minutes.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 425°F (220°C).
- 2
Generously coat a rimmed baking sheet with baking spray.
- 3
Pour 3 tablespoons of vegetable oil onto the baking sheet and tilt the pan to evenly distribute the oil.
- 4
Cut 2 pounds of Yukon Gold potatoes in half lengthwise, then cut each half into planks for even thickness.
- 5
In a bowl, mix 3 tablespoons of cornstarch with 3/4 cup of water.
- 6
Microwave the cornstarch and water mixture for 1 to 3 minutes, stirring every 20 seconds, until it thickens slightly.
- 7
Add the potato planks to the cornstarch mixture and coat them lightly with your hands.
- 8
Spread the coated potato planks on the baking sheet, ensuring they are not touching each other.
- 9
Cover the baking sheet with greased aluminum foil to steam the fries for 12 minutes.
- 10
Remove the foil and bake the fries for 10 to 18 minutes until browned on one side.
- 11
Flip the fries and return them to the oven for another 10 to 18 minutes until browned on the second side.
- 12
Season the fries with 1/2 teaspoon of table salt while they are hot.
Heads up — we had to guess a little:
- The quantity of water was inferred based on typical cornstarch slurry ratios.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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