Oven-baked potatoes are less fussy and probably healthier than french fries, but technique is the key to making sure they come out nice and crisp. Chowhounds endorse the technique illustrated here: Cut potatoes in wedges or thick strips, toss with oil and seasonings, and bake at fairly high heat, flipping halfway through. They also offer additional tips for achieving the best results.
Several hounds soak the cut potatoes in cold water to remove some of the starch, then thoroughly pat dry before baking. This “helps the fries get crisper,” Norm Man says. It’s important not to crowd the potatoes on the baking sheet, says ciaobaby, or they’ll steam rather than brown. And don’t turn them until they’re nicely browned on the side in contact with the pan, counsels christy319.
Potato wedges image from Shutterstock