A few years ago, I wanted to make fries at home, but didn’t feel like same-old baked potato wedges (nor did I want to deep fry them). So I did my research, and discovered this trick: boiling the potatoes in salted water before baking them ensures that the insides stay moist and tender, while the outside crisps up and develops that lovely crunch. It’s an extra step but it makes a HUGE difference.
How to Make Fries at Home
Adopted from Smitten Kitchen
3-4 yukon gold or russet potatoes, scrubbed and peeled if desired
2-3 tablespoons olive oil
kosher salt and black pepper
1 tablespoon fresh parsley, chopped (optional)
Preheat your oven to 450. Cut your potatoes into matchsticks or wedges, whichever you prefer. I roughly chopped them here (as you can see), and enjoyed the various sizes since the smaller fries really crisped up and the larger ones stayed nice and potato-y, but you can be more uniform!
Throw them in a pot, cover with cold water and a big pinch of salt, then bring to a boil and let it simmer for 5 minutes. Meanwhile, pop your baking sheet in the preheating oven. Strain the potatoes (carefully! They will crumble and break if you’ve chopped them into thin matchsticks), then blot dry with a paper towel, and spread them out on the hot baking sheet. Drizzle them with olive oil, then sprinkle with salt and pepper. Bake for 25-30 minutes, tossing the tray a few times as they bake. They should be golden brown and sizzling when you take them out of the oven. Top with the chopped parley, and serve with flaky salt, ketchup, and mayo.