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Thick-Cut Oven Fries

Thick-cut oven fries that are baked in the oven until crispy on the outside and soft and tender on the inside. Who doesn’t love great homemade french fries?

Thick-Cut Oven Fries

I love thick-cut fries so when I stumbled upon this recipe from America’s Test Kitchen, I knew I had to make them right away, and thankfully I had everything I needed on hand. The cornstarch “pudding” was a strange step but it did give the fries a nice crunch. These thick-cut oven fries were fairly easy to make and tasted fantastic. My daughter and I stood at the kitchen counter and ate them until we were stuffed. There is just something so tasty about hot steak fries dipped in fry sauce. YUM.

Thick-Cut Oven Fries

How to Make Thick-Cut Oven Fries

Adjust the rack in your oven to the lowest position and preheat the oven to 425 degrees.

Coat a rimmed baking sheet well with cooking spray. Pour the vegetable oil on the sheet and tilt it until the surface is evenly coated with the oil.

Cut the potatoes in half lengthwise and turn the halves cut side down on the cutting board. Trim a thin slice from both long sides of each potato half; discard the trimmings. Side Note: This step ensures that each fry has two flat surfaces for even browning. 

Slice the potatoes lengthwise into 1/3 to 1/2-inch planks.

Combine 1/3 cup of water with the cornstarch and stir until no lumps of cornstarch are remaining on the bottom of the bowl.  Microwave, stirring every 20 seconds until mixture begins to thicken, for about 40-90 seconds in total. Remove from the microwave and stir until mixture thickens to a pudding-like consistency. Side Note: If necessary, add up to 1 tablespoon of water to achieve the correct consistency.  

Thick-Cut Oven Fries

Transfer the potatoes to the bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on the prepared baking sheet, leaving small gaps between planks. Discard any remaining cornstarch mixture.

Thick-Cut Oven Fries

Cover the baking sheet tightly with tin foil and bake for 12 minutes.

Remove the foil and bake until the bottom of each fry is golden brown, 7-15 minutes. Remove baking sheet from oven and, using a thin spatula, carefully flip over each fry. Return to the oven and bake until the second sides are golden brown, 7-15 minutes longer. Watch carefully so they don’t burn.

Remove to a paper towel lined plate to remove excess grease. Place immediately on a serving plate and sprinkle with sea salt and freshly cracked pepper, to taste. Serve with fry sauce (recipe below) or your favorite dipping sauce. Enjoy.

Thick-Cut Oven Fries

Thick-Cut Oven Fries

Thick-Cut Oven Fries

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 2
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

  • Rimmed Baking Sheet ***Make sure it is heavy and doesn't warp when hot

Ingredients

Thick-Cut Oven Fries:

  • Cooking spray
  • 3 tbsp vegetable oil
  • 1 lb Yukon Gold potatoes, unpeeled **Each potato should be about 4-6 inches long
  • cup water
  • tbsp cornstarch
  • Sea salt and freshly cracked pepper, to taste

Simple Fry Sauce:

  • cup mayonnaise
  • 2 tbsp ketchup, more if desired
  • 1 tsp white wine vinegar

Instructions

Thick-Cut Oven Fries:

  • Adjust the rack in your oven to the lowest position and preheat the oven to 425 degrees. 
  • Coat a rimmed baking sheet well with cooking spray. Pour the vegetable oil on the sheet and tilt it until the surface is evenly coated with the oil.
  • Cut the potatoes in half lengthwise and turn the halves cut side down on the cutting board. Trim a thin slice from both long sides of each potato half; discard the trimmings. Side Note: This step ensures that each fry has two flat surfaces for even browning. 
  • Slice the potatoes lengthwise into 1/3 to 1/2-inch planks. 
  • Combine ⅓ cup of water with the cornstarch and stir until no lumps of cornstarch are remaining on the bottom of the bowl.  Microwave, stirring every 20 seconds until mixture begins to thicken, for about 40-90 seconds in total. Remove from the microwave and stir until mixture thickens to a pudding-like consistency. Side Note: If necessary, add up to 1 tablespoon of water to achieve the correct consistency.  
  • Transfer the potatoes to the bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on the prepared baking sheet, leaving small gaps between planks. Discard any remaining cornstarch mixture.
  • Cover the baking sheet tightly with tin foil and bake for 12 minutes. 
  • Remove the foil and bake until the bottom of each fry is golden brown, 7-15 minutes. Remove baking sheet from oven and, using a thin spatula, carefully flip over each fry. Return to the oven and bake until the second sides are golden brown, 7-15 minutes longer. Watch carefully so they don't burn. 
  • Remove to a paper towel lined plate to remove excess grease. Place immediately on a serving plate and sprinkle with sea salt and freshly cracked pepper, to taste. Serve with fry sauce (recipe below) or your favorite dipping sauce. Enjoy. 

Simple Fry Sauce:

  • Combine the mayonnaise with the ketchup and vinegar; stir until well combined.
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5 Comments

  1. Very crispy and yummy! My husband has been asking for fries and I might just make a batch for him this weekend.

  2. They look super good but I don’t see the amount of water used.

    1. Thank you, Larry! I’ve corrected the recipe to include 1/3 cup of water.

      -Pam

  3. I love that these really get crispy on their entire surface area! Hard to achieve in an oven fry.