Oven-Baked French Fries
Thin potato sticks tossed in starch and oil, baked until crispy without deep-frying.
- Time
- 40 min
- Serving
- 244 kcal
- Ingredients
- ≈ $0.44
- Protein
- 4 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 200 g
- 2 Starch 5 g
- 3 Sunflower oil 8 ml
- 4 Salt 2 g
- 5 Paprika to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel potatoes1 and cut into 1 cm (½ in) sticks; soak in cold water for 15 minutes to draw out starch.
Drain and pat sticks dry with a towel—this ensures crispiness.
Toss with cornstarch, then mix with oil and paprika.
Spread in a single layer on a parchment-lined baking sheet, ensuring pieces don’t touch.
Bake at 425°F (220°C) for 25–30 minutes, flipping once; season with salt immediately after baking.
Tips
- Why it works
- Soak potatoes to remove starch. This prevents soggy fries by reducing moisture in the cut surface.
- Substitutions
- Use arrowroot instead of cornstarch (same amount) or swap paprika for garlic powder (0.2g) for a different flavor.
- Common mistakes
- Overcrowding the tray makes fries steam instead of crisp; check if they’re unevenly browned or limp.
- Storing and reheating
- Eat fresh or store for 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes until crisp again.
- Serve with
- Pair with a simple burger or grilled chicken for a quick dinner, or serve as a snack with ketchup.
Comments 0
Sign in to leave a comment.
No comments yet.