Oven Fries
Golden, crisp potato wedges with a creamy interior
Why This Recipe Works
This technique uses a two-stage process: an initial steam under foil to tenderize the interior followed by a high-heat roast for a crisp exterior. Soaking the cut potatoes in hot water is the secret to removing surface starch, ensuring the wedges don't stick to the pan.
Instructions
Adjust the oven rack to the lowest position and heat the oven to 475°F. Using the lowest rack ensures the bottom of the potatoes get maximum heat for browning.
Place the potato wedges in a large bowl and cover with hot tap water. Soak for 10 minutes to pull out surface starch, which helps achieve a cleaner crunch.
Pour the oil onto a heavy-duty rimmed baking sheet and tilt to coat the surface. Sprinkle the salt and pepper evenly over the oil.
Drain the potatoes and pat them very dry with a clean kitchen towel—moisture is the enemy of a crisp crust.
Arrange the wedges on the baking sheet in rows, cut-side down. Cover the pan tightly with aluminum foil.
Bake for 5 minutes. The trapped steam will soften the interior of the potatoes so they cook through evenly.
Remove the foil and continue to bake until the bottoms of the potatoes are spotty brown and beginning to crisp, 15 to 20 minutes.
Flip the wedges using a thin metal spatula. Bake until the other side is golden brown and the edges are crisp, 5 to 10 minutes more.
Serve immediately while the exterior is still hot and crackling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Reheat in the oven for best results.
