Super-Crispy Oven Fries
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 34 minutes
Not looking to make classic twice-fried French fries? This is the recipe for you! It’s a double-baked potato waiting to be enjoyed.…
3 tablespoons olive oil
2 tablespoons canola, vegetable or peanut oil
8 large Russet potatoes
2 teaspoons kosher salt, divided
1 teaspoon ground white pepper, divided
- Preheat the oven to 350°F. Prepare 2 rimmed baking sheets. In a small mixing bowl, whisk together the olive and canola oils and, using a large pastry brush, brush the baking sheets liberally with the oil, reserving some for the potatoes.
- Wash the potatoes well and dry them thoroughly. Cut each in half lengthwise and then cut each half lengthwise into 4 strips. With paper towels, pat the potatoes until completely dry and arrange them on the prepared baking sheets, spacing them so they do not touch. Lightly brush them with some of the oil and bake for 20 to 30 minutes (the time will vary based on the width of your potatoes), or until soft in the center and cooked through. Remove from the oven.
- Increase the oven temperature to 475°F.
- Using a stiff spatula or tongs, turn the potatoes over. Liberally brush them with about half of the remaining oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 3 to 4 minutes, until they begin to brown and get crispy. Remove from the oven, turn them again, and liberally brush with the remaining oil. Sprinkle with the remaining salt and pepper and return to the oven. Bake for 3 to 4 minutes until deep brown in color, especially on the edges. Serve immediately.