Behold, a basket of perfect fries. Irresistibly crisp and delicious.
And oven-fried. Yes, it’s shocking but true, these really are Oven Fries! For the record, I don’t make them this way because they’re healthy, I make ’em this way cuz I’m lazy. Not that deep-frying is difficult or time consuming, but oven-frying is even easier. Plus, there’s less of a mess to clean up and no used oil to deal with. I want to reiterate these aren’t just roasted potatoes—they’ve really earned the title of fries. They cook up so crisp that more than one person has mistaken them for deep-fried.
Nonstick pan spray
2 large Russet potatoes, peeled and cut into 3 ½×½×½-inch sticks
¼ cup canola oil or extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 450˚F. Grease a baking tray with nonstick pan spray. Toss together the potatoes and oil in a large bowl, making sure that the potatoes are evenly coated. Arrange in a single layer on a baking tray and bake for 30 minutes. Using tongs or a spatula, turn the potatoes and bake for another 14 to 16 minutes, or until golden brown and crisp. Transfer to a bowl, season to taste with salt and pepper, and serve immediately.
Serves 2 to 4. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan.