After many years, I have finally perfected the french fry.
I’ve suffered through burnt french fries, soggy french fries, and bland french fries. I’ve said goodbye to those fries and perfected the new method.
The bad news? This method is a little more labor intensive. The good news? These fries will rock your world.
So here’s what makes these fries special: you boil them first! Not only do you boil them, you boil them in salty-like-the-sea water. I want you to salt your water and then taste it. Salt it until it tastes like the ocean. I mean it. This helps you avoid the “bland”.
I like to cut my fries a little on the thick (“thicc” if you’re Husband) side – somewhere between a McDonald’s french fry and a jojo.
Once they’re cut, boil for about 10 minutes, drain, and rinse with cold water. Lay out some paper towels and pat them thoroughly dry. Then toss them in olive oil and a little more salt (trust) and bake for 25-30 minutes at 425 degrees F.
Your fries will be golden and crispy on the outside, tender on the inside, and perfectly salty. You. Are. Welcome.
Need a burger recipe now? I gotchu.
Best Ever Oven Fries
- 2 lbs russet potatoes, scrubbed clean (peeling optional)
- Kosher salt
- 1 tbsp olive oil
- Preheat oven to 425 degrees F.
- Bring a large stockpot of water to a boil.
- While you're waiting for the water to boil, slice the potatoes into your desired french fry shape. I like a thickness of about 1/2 inch.
- Once the water is boiling, add kosher salt 1 tbsp at a time. Taste between tbsp. Salt until the water is salty like the ocean (noticeably salty on your tongue).
- Add the potatoes to the boiling, salted water and boil for about 8 minutes, until fries are just fork tender but not falling apart.
- Strain and rinse with cold water. Lay out paper towels. Set the potatoes on top of the paper towels and pat dry with additional paper towels.
- Once dry, add the potatoes to a rimmed baking sheet. Toss with olive oil and about 1 tsp kosher salt.
- Bake for 15 minutes, flip the fries, and bake for an additional 10-15 minutes until golden brown.