Crispy Oven Fries

Golden potato batons with crisp edges and a soft, floury centre. A cold-water soak rinses away surface starch, while a light coating of oil helps them brown in the oven.

Instructions

1. Heat the oven

   Preheat the oven to 220°C (425°F) with the fan on. The tray should be hot when the potatoes go in.

2. Cut the potatoes

   Peel the potatoes if you like, then cut them into even batons. Keeping them the same thickness helps them cook at the same rate.

3. Soak and dry

   Soak the batons in cold water for 30 minutes. Drain and dry them thoroughly in a clean tea towel; the surfaces should feel completely dry.

4. Oil and roast

   Toss the potatoes with the olive or sunflower oil. Spread them in a single layer on a parchment-lined tray, leaving space between the pieces. Roast for 35 to 45 minutes, turning halfway, until golden with crisp edges.

5. Season and serve

   Salt the fries as soon as they come out of the oven and serve while the edges are still crisp.

Chef's tips

• After soaking, dry the batons until the tea towel no longer picks up moisture; surface water delays browning.
• Do not crowd the tray. Overlapping fries steam before they brown, so use two trays if needed.
• Salt straight from the oven, not before roasting: salt draws out moisture and softens the edges.

Storage

Serve straight from the oven. Leftovers keep for 2 days in the refrigerator but lose their crispness; reheat on a hot tray at 220°C (425°F).