Thick Cut Oven Fries with a Twist
Here's the recipe for the thick cut oven fries that I made last night. This is from America's Test Kitchen and I have to say they were incredible. Crunchy on the outside and so creamy on the inside. Best oven fries I've ever made, no more frozen fires for me. Yes, I get that these aren't really fries as they aren't fried, but I'm not a big fan of deep fat frying at home.
I followed the recipe exactly except that I cut the planks a little thinner, probably about 1/4" thick. Ovens vary a lot and I found that I needed a fair bit more time to get them to brown correctly, and I also switched to convection @475*F for the final 10 minutes and moved the trays to the middle of the oven at this time. I really suggest watching the video, if for no other reason, than to get an idea of what the cornstarch slurry should look like. Note that the slurry can change very quickly. The last 20 seconds for me, turned it really thick and solid so I had to add more water to it.
Video: https://www.youtube.com/watch?v=Al4LYwOKsxw
Recipe:
Ingredients
3 tablespoons vegetable oil
2 pounds Yukon Gold potatoes, unpeeled
¾ cup water
3 tablespoons cornstarch
Salt
...
Directions
Adjust oven rack to lowest position and heat oven to 425 degrees. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt sheet until surface is evenly coated with oil.
Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim thin slice from both long sides of each potato half; discard trimmings. Slice potatoes lengthwise into â…“- to ½-inch-thick planks.
Combine water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 2 tablespoons water to achieve correct consistency.)
Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
Remove foil from sheet and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes longer. Sprinkle fries with ½ teaspoon salt. Using spatula, carefully toss fries to distribute salt. Transfer fries to paper towel–lined plate and season with salt to taste. Serve.
I followed the recipe exactly except that I cut the planks a little thinner, probably about 1/4" thick. Ovens vary a lot and I found that I needed a fair bit more time to get them to brown correctly, and I also switched to convection @475*F for the final 10 minutes and moved the trays to the middle of the oven at this time. I really suggest watching the video, if for no other reason, than to get an idea of what the cornstarch slurry should look like. Note that the slurry can change very quickly. The last 20 seconds for me, turned it really thick and solid so I had to add more water to it.
Video: https://www.youtube.com/watch?v=Al4LYwOKsxw
Recipe:
Ingredients
3 tablespoons vegetable oil
2 pounds Yukon Gold potatoes, unpeeled
¾ cup water
3 tablespoons cornstarch
Salt
...
Directions
Adjust oven rack to lowest position and heat oven to 425 degrees. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt sheet until surface is evenly coated with oil.
Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim thin slice from both long sides of each potato half; discard trimmings. Slice potatoes lengthwise into â…“- to ½-inch-thick planks.
Combine water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 2 tablespoons water to achieve correct consistency.)
Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
Remove foil from sheet and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes longer. Sprinkle fries with ½ teaspoon salt. Using spatula, carefully toss fries to distribute salt. Transfer fries to paper towel–lined plate and season with salt to taste. Serve.
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