Thin and Crispy Restaurant-Style French Fries
Makes 3-4 Servings
Perfectly salty with a crisp outside and a soft, tender inside, these baked fries are delicious on their own, and make an excellent side for any summertime meal!
3 small to medium Gold or Russet potatoes
3 tbsp olive or canola oil
1-2 tsp salt
1 tsp black pepper
2 tbsp corn starch
Preheat oven to 425 degrees F, then thoroughly grease a baking sheet with oil and set aside.
Using any method of choice, cut potatoes into thin fry-like slices. Dump into a large bowl, then add in oil, salt, pepper, and cornstarch, making sure the fries are thoroughly coated.
Transfer to baking sheet, spreading fries in an even layer, and overlapping them as little as possible. Bake for 30-45 minutes (depending on thickness) or until fries are slightly golden. Once out of oven, use a spatula to loosen fries from pan before leaving them to cool completely. They will crisp up a lot as they cool.
Store leftovers in an airtight container at room temperature or in refrigerator, and eat within 3 days, or freeze them for up to a month.
If you’re going for fries with a bit of heat, sprinkle on some red pepper flakes!