Thick-Cut Oven Fries

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Appears in Cook's Illustrated January/February 2018

SERVES4

TIME55 minutes

has video

WHY THIS RECIPE WORKS

When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It's these cavities that create a delicate, crispy crust. Since oven fries don't heat fast ...

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