I like French Fries. I think a lot of people do. I don’t, generally speaking, like frying things though and I don’t have an air-fryer, and I doubt that I will be investing in one. I make oven fries, the kind that you bake in the oven, sort of often and they always turn out ok. Then, the other day, on the first episode of America’s Test Kitchen’s 19th season, they did this somewhat strange thing to make their oven fries better: they coated them in this kinda gross looking (and feeling) corn-starch goo. Here’s a clip of it.
I was skeptical, but decided to give it a go. It’s a lazy Sunday though, and I didn’t feel like going to the shops and only had fingerling potatoes in the pantry so I decided to go with those. Yup, perhaps not surprising, they ended up quite perfect. Golden and crispy outside, nice and fluffy inside. Even though the goo process felt really wrong, it made them definitely lots better than my usual routine. Definitely a keeper method.
Ingredients
3 tablespoons vegetable oil
2 pounds fingerling potatoes, unpeeled (I used red/purple and white as that was in the bag)
3 tablespoons cornstarch
Salt
Directions
Adjust oven rack to lowest position and heat oven to 425F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt sheet until surface is evenly coated with oil.
Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim thin slice from both long sides of each potato half; discard trimmings. Cut potatoes in half lengthwise and for bigger potatoes, lengthwise into 1/2-inch-thick planks.
Combine 3/4 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 2 tablespoons water to achieve correct consistency.)
Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
Remove foil from sheet and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes longer. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt. Transfer fries to paper towel–lined plate and season with salt to taste. Serve.
