Really Good Yukon Gold Baked French Fries
Baked french fries: your new secret weaponYukon Gold potatoes are so creamy and well-behaved that they make your job very easy here. A 15-minute bath in some ice water removes a little bit of the extra starchiness that you don't need in a good plate of fries.A nice slick of neutral oil, a generous sprinkle of salt and the discipline to line the potatoes up like little soldiers in formation will yield a truly frytastic experience, I promise.
- 2 pounds Yukon Gold potatoes (no need to peel)
- 2 tablespoons safflower oil
- Fine sea salt
- Preheat oven to 450°F. Line two half sheet pans with baking and cooling racks if you have them and parchment if you don't (no worries).
- Fill a large bowl halfway with ice water. Cut the potatoes into french fry shape using a mandoline or a knife. Add cut potatoes to ice water as you work and let sit for 15 minutes. Drain and dry well with paper towels.
- Dry out the bowl and add potatoes, oil, and a few generous sprinkles of salt, probably more than you think. Toss gently until all potatoes are glistening.
- One by one, place the potatoes on the baking sheets in nice orderly rows so that they don't touch. This is my least favorite thing ever and is super-tedious, but it's worth it to get crispy, evenly cooked fries. You've come this far. Don't drop the ball (or all the fries into one crappy pile) now.
- Roast for 10 minutes, then rotate pans and their position in the oven and roast about 10 minutes more, depending on the size of the fries, until crisp on the outsides and tender inside. Sprinkle with more salt if you like and serve immediately.