Making fresh-cut french fries is easy! And with only 4 ingredients, you really can’t go wrong. This method ensures a crispy, crunchy exterior and soft, fluffy interior.
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The browning of the potato has eluded me for many years.
Every time I would go to make hash browns or home fries, my spuds would either stick to the pan or just be wet and mushy. Downtrodden, I thought I would never be able to make a crispy potato.
Turns out, I was just using the wrong potato!
Growing up, my parents normally got creamier potatoes with soft, thin skins. This usually meant White/Eastern potatoes, Red potatoes, or Yukon Gold potatoes. These potatoes are all well and good, but these are all low to medium-starch potatoes.
Low-starch potatoes do very well in soups and make creamy baked potatoes, if that’s what you like. They don’t break down very quickly and they hold their shape.
But high-starch potatoes, like Russet potatoes, are the more versatile spud. They come out fluffier when baked and do well with making that crunchy exterior that we love so much in french fries.
You too, can make crunchy, fresh-cut french fries at home!
This method of making crunchy potatoes at home was adapted from a book you’ve heard me talk about here before, The Food Lab. Thanks to this book, I found out that I can make crunchy fries without having to hit up a fast food restaurant.
So there is one other secret to making fresh-cut french fries, and that is par-boiling.
Par-boiling not only gets the party started cooking-wise, but also releases some of the starches inside. That way, when it comes to baking, the fries already have a coating of sugars for browning.
What are we left with? Crisp, crunchy outsides and soft, fluffy insides.
Best of all, you know exactly what’s going into your fresh-cut french fries and you can top them with what you like!
I used salt and fresh cracked pepper for mine, but feel free to leave out the pepper. Or put less. Or put on some curry powder for a tasty kick! The possibilities are endless, so get creative!
What is your favorite way to have fries? Let me know in the comments down below!
Cheers dears!
Gem
Baked Fresh-Cut French Fries
Making fresh-cut french fries is easy! And with only 4 ingredients, you really can’t go wrong. This method ensures a crispy, crunchy exterior and soft, fluffy interior.
- 1 lb russet potatoes (or other high-starch potato)
- 1/4 cup oil
- 1/4 tsp. peppercorns
- 1 tsp. salt
Preheat oven to 450°F (230°C). Line a baking sheet with aluminum foil. Lightly grease foil. Set aside.
Fill a large pot with water and place potatoes inside. Bring to a boil, and allow to boil for about 10 minutes or until slightly fork tender. Remove from water and set aside.
Grind salt and pepper together. Set aside.
When potatoes are cool enough to touch, cut potatoes into 1/4" sticks. Place on baking sheet. Place on salt and pepper. If you want curried fries instead, sub the salt and pepper for 1 Tbsp. curry powder and 1/2 tsp of salt (or to taste).
Place in the oven. Remove every 5 minutes to flip. If you make them on a convection oven, be sure to stick close by because they will cook quickly but will burn easily.
Once crispy to preference, remove from the pan and place onto a paper towel-lined plate. Or eat right off the pan and get your fingers greasy like I did. Your choice.
- Preparation time: 5 minutes
- Cook time: 30-40 minutes
- Total time: 35-45 minutes
