Knowing how to make French fries doesn't just come in handy for game day or burger nights – it's also a good trick to have on-hand for any day of the week. Yep, you heard that right. French fries can be a weeknight food, thanks to this oven-roasted fries trick. We promise, these simple steps will guarantee crispy-on-the-outside, soft-on-the-inside fries.
It's no surprise that by roasting French fries instead of, well, frying, you're making a healthier choice. You'll reduce your oil consumption, and you can even skip it altogether! (If you go that route, be sure to toss fries every eight minutes or so to prevent sticking.)
Cooking Tips for Oven Roasted French Fries
For the perfect oven-roasted French fries, everything starts at the market, with the search for the perfect potato. Russets are a classic choice and hold up well to roasting, though Yukon Golds are a tasty alternative, with extra-tender potatoes that scratch that steak fry itch.
Whichever potato you pick, start things off, not in the oven, but on the stovetop. Parboiling your potatoes will help them cook faster and give them an even better texture. Plus, the salt in the water will soak into the fries, seasoning them inside and out.
To obtain the perfect fry shape, I like to use a mandoline, though you can also cut your fries carefully with a sharp knife. To do so, hold the potato vertically and slice it into about one-quarter-inch slabs. Then, simply cut each potato slab into long, skinny strips. You're ready to roast – and while the potatoes are in the oven, don't forget to cook up a veggie burger to enjoy them with!
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- 2 large russet potatoes
- 2 teaspoons sea salt, divided
- 2 tablespoons safflower oil
- 1-2 tablespoons of fresh, roughly chopped thyme
- Preheat the oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper or a baking mat.
- Bring a large pot of water with one teaspoon of sea salt to boil. Meanwhile, use a mandoline or knife to cut potatoes into french fry shapes. Add cut potatoes to the pot of water and boil for about five minutes. Drain, pat dry with a towel, and leave for ten minutes to dry thoroughly.
- Transfer drained fries to a large bowl. Toss with safflower oil and one teaspoon sea salt. Spread fries out evenly on the baking sheets without overlapping.
- Roast for 15 minutes and then toss fries using a spatula. Roast for 10 to 15 minutes more, until crispy and golden on the outside. Remove from oven. Toss with fresh thyme and add more sea salt to taste if needed. Let cool slightly. Serve immediately and enjoy!