Crispy Baked French Fries

This cooking method was developed by Cook’s Illustrated, the instructions have been adapted.
  • 4-6 russet potatoes (about 4 to 8 ounces each) peeled, cut each potato cut lengthwise into evenly sized sticks and wedges
  • 4 Tablespoons vegetable oil
  • Salt and pepper
  • 2/3 cup mayonnaise (optional)
  • 1/3 cup ketchup (optional)
  1. ADJUST oven rack to lowest position; heat oven to 475°.
  2. DETERMINE the amount of potatoes needed by randomly arranging the cut and peeled potatoes on an un-greased 18×12 inch heavy-duty rimmed baking sheet. Peel and cut more potatoes if desired. For even browning, allow some space between the potatoes.
  3. PLACE the potatoes in a large bowl. Cover them in hot tap water and swish them for about a minute to release the starch from the potatoes.
  4. REMOVE the potatoes from the hot water in batches. Use a salad spinner, a dish towel or a few layers of paper towels to dry the potatoes.
  5. PILE the dry potatoes on a clean counter until the bowl is empty. Rinse and dry the bowl.
  6. ADD the dried potatoes to the bowl.
  7. TOSS the potatoes with 1 Tablespoon vegetable oil.
  8. MEASURE 3 Tablespoons of vegetable oil on the baking sheet. Tilt the sheet to cover it with oil, use a brush or paper towel to throughly coat the baking sheet.
  9. SPRINKLE the pan evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper (the salt and pepper act as ball bearings to help prevent potatoes from sticking to the baking sheet).
  10. ARRANGE potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
  11. REMOVE foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
  12. USING a metal spatula, scrape to loosen potatoes from pan. Turn the fries if desired. Keep them in a single layer.
  13. CONTINUE baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed.
  14. SEASON with additional salt and pepper to taste.
  15. TRANSFER fries to a serving dish, lined with paper towels to drain.
  16. SERVE immediately.
  17. Confidence Gained
ADJUST oven rack to lowest position; heat oven to 475°.
PEEL and slice 4-6 potatoes. A trick to determine the maximum amount of fries you can fit on the pan is arrange the potatoes on the pan as they are sliced. Allow some space between the potatoes to promote browning.
PLACE the potatoes in a large bowl.
COVER them in hot tap water and swish them for about a minute to release the starch from the potatoes.
REMOVE the potatoes from the hot water in batches. Use a salad spinner, a dish towel or a few layers of paper towels to dry the potatoes.
PILE the dry potatoes on a clean counter until the bowl is empty.
RINSE and dry the bowl.
ADD the dried potatoes to the bowl.
TOSS the potatoes with 1 Tablespoon vegetable oil.
MEASURE 3 Tablespoons of vegetable oil on the baking sheet.
TILT the sheet to cover it with oil, use a brush or paper towel to throughly coat the baking sheet. SPRINKLE with 3/4 teaspoon salt and and 1/4 teaspoon pepper. The bumpy, oily sheen on this pan will keep the fries from sticking to the baking sheet.
ARRANGE potatoes in a single layer on prepared baking sheet.
COVER tightly with foil and bake 5 minutes.
REMOVE foil.
MIX mayo and ketchup while the fries bake. Following a 2:1 ration of mayo to ketchup is about right (2/3 cup mayo, 1/3 cup ketchup). Adjust to preferred taste.
CONTINUE to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
USING metal spatula, scrape to loosen potatoes from pan. Turn the fries if desired. Keep them in a single layer.
CONTINUE baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed.
SEASON with additional salt and pepper to taste.
TRANSFER fries to a serving dish, lined with paper towels to drain.
SERVE immediately.
Confidence Gained