Out of curiosity, I tried soaking potatoes 3 different ways:
in cold water in hot water in salted water
You can definitely notice a difference between soaked and un-soaked fries (the un-soaked ones go limp when you pick them up) but there’s not a huge difference between the type of soaking methods above. Why use salt water for soaking potatoes? There’s moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries. I noticed that the fries soaked in salt water turned out slightly crispier than the other methods, so that’s what I recommend trying here, but just know that any soaking is better than no soaking at all. How long do you need to soak potatoes? Soaking potatoes for 15 to 30 minutes is sufficient, but you can soak them for up to an hour, if you have other things to do around your kitchen. I think soaking any longer than that would be unnecessary.
How To Make Them
To make baked French fries at home, start by slicing the potatoes into thin, French-fry-like shapes. I like my fries to be 1/4-inch to 1/2-inch thick. The thicker the fries, the more tender they will be on the inside. Thinner fries = crunchier fries. Once the potatoes are sliced, transfer them to a large bowl of salt water. I add 1 to 2 tablespoons of salt to the water, and let them rest for 10 to 30 minutes, depending on how much of a hurry I am in. The longer you soak the fries, the crispier they will be. When the fries are done soaking, drain the water from the bowl and dry the potatoes very well. Dry the bowl, too, so you can use it for the seasoning. Return the potatoes to the dry bowl, and toss them will olive oil. I use 1 tablespoon of olive oil for 1 pound of potatoes. In a small bowl, stir together the French fry seasoning, then sprinkle it over the potatoes, tossing well to coat them evenly. Arrange the seasoned potatoes on a large baking sheet, making sure that the potatoes aren’t touching each other for maximum crispiness. Bake at 400ºF for 20 minutes. When the timer goes off, remove the pan and flip (or shake) the fries so they will crisp evenly. Then return it to the oven to cook for 15 to 20 more minutes, until the fries are golden. Keep an eye on the smaller fries, as they might need to be removed earlier. As soon as the fries look golden and feel crispy, they’re ready to serve. Try them with my homemade ketchup (which is fruit sweetened!) or with homemade Special Sauce for an extra flavorful dip. Which variety of potatoes work best for fries? Russet potatoes are considered the “gold standard” for french fries, because they become very crispy on the outside, with a neutral flavor and tender interior. Yukon gold potatoes will also work, if you’d like a creamier inside, that isn’t quite as crisp on the outside. Can you use sweet potatoes instead? Check out my Sweet Potato Fries tutorial, or try Air Fryer Sweet Potato Fries for even crispier results. Prefer to use an air fryer? Try my Air Fryer French Fries, which cook faster and turn out ultra-crispy. If you try these Baked French Fries, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. – Reader Feedback: What do you serve with French fries? My favorite ranch dressing would be good, or maybe even some gravy on top for a healthier poutine!
