Thick-Cut Oven Fries

Thick-cut oven fries are baked until crispy on the outside and soft and tender on the inside. Who doesn’t love great homemade French 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 pretty 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. These streak fries pair nicely with spicy chicken sandwiches and a simple salad.

Thick-Cut Oven Fries

Ingredients:

• Cooking spray
• 3 tbsp vegetable oil
• 1 lb Yukon Gold potatoes, unpeeled   **Each potato should be about 4-6 inches long
• ⅓ cup water
• 1½ tbsp cornstarch
• Sea salt and freshly cracked pepper, to taste

Simple Fry Sauce:

• ⅓ cup mayonnaise
• 2 tbsp ketchup, more if desired
• 1 tsp white wine vinegar

How to Make Thick-Cut Oven Fries

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

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

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 ⅓ to ½-inch planks.

Combine ⅓ cup of cold water with the cornstarch and stir until no lumps remain 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 the 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 the cornstarch mixture and toss until each piece of potato 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 foil and bake for 12 minutes.

Remove the foil and bake until the bottom of each fry is golden brown, 7-15 minutes.

Remove the baking sheet from the 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

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes 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
• ⅓ cup water
• 1½ tbsp cornstarch
• Sea salt and freshly cracked pepper, to taste

Simple Fry Sauce:

• ⅓ cup mayonnaise
• 2 tbsp ketchup, more if desired
• 1 tsp white wine vinegar

Instructions

Thick-Cut Oven Fries:

•  

  Adjust the oven rack 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.
• Slice 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 ⅓ to ½-inch planks. 
• Combine ⅓ cup of cold water with the cornstarch and stir until no lumps remain on the bottom of the bowl.  Microwave, stirring every 20 seconds until the mixture begins to thicken, for about 40-90 seconds in total. Remove from the microwave and stir until the 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 the cornstarch mixture and toss until each piece of potato 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 foil and bake for 12 minutes. 
• Remove the foil and bake until the bottom of each fry is golden brown, 7-15 minutes. Remove the baking sheet from the 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:

• Mix the mayonnaise with ketchup and vinegar; stir until well combined.

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