- 4
- 12 mins
- 35 mins
Ingredients
- 4 russet potatoes ( 6 to 8 ounces each) peeled and cut into 1/2-inch-thick
- fries
- 6 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
Preparation
Step 1
1. Microwave Potatoes
Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rac and thoughly blot dry with paper towels.
2. Heat Oil
Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaing oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
3. Bake Potatoes
Arrange in single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes halfway through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve