The cornstarch coating is a good idea. Always wondered how people got that crunchy crunch on the outside of the potatoes. Does it help to precook them a bit too instead of just popping them in raw and seasoned?
Your fries look incredibly crispy! I too am somewhat disappointed with the usual homemade, oven-baked fry, but these look like restaurant quality. Thanks for the new technique, I can’t wait to try it out.
Ohhh. I’m hooked already just from seeing your gorgeous pictures. I also have tried every version of baked french fries I can because they remain my favorite food! I’ve never seen them made this way and I’ve bookmarked it to definitely try asap. Thank you, thank you!
My desert island food is french fries but I have a hard time enjoying them because I know how fattening they are. I make baked ones all the time but these look extraordinary. I totally agree with you on CI, I find the articles verrrrry boring and the recipes often ho hum. But you know they have been tested to death and they will always turn out which is more than you can say for many cookbooks!
Another step to try if you have time, is to soak the wedges in cold water for 1/2 hour after cutting, then pat dry. It’s supposed to make the wedges go more crispy-on-outside-floury-on-inside like you get with deep-fried.
Hi Ameliawig: If you don’t want to use plastic wrap, you should certainly cover the bowl in another way. The FDA and many environmental and activist groups suggest that if you use microwave-safe plastic wrap and it does not touch the food you are heating, it poses a very minimal risk to humans. Although everyone also seems to agree that studies are pretty inconclusive. But again, you should do whatever you feel comfortable doing.
Just finished making a batch but with sweet potatoes. They don’t crisp up quite as well as russets or even yellow spuds but they are spectacular! I totally hear you regarding the 11 year old palate. After enjoying a few years of world wide cuisine, I’d say that I’ve finally moved up to a 13-14 year old palate!
Although these look delicious, nothing will ever take the place of perfectly fried potatoes in my heart. I do them the classic french way, frying them twice, and I so love them. That being said, these look great, and I will try them. However, these really don’t have less fat than regular fried potatoes, I hope everyone realises that. This recipe calls to the garlic lover inside of me, thus my willingness to try them. I just found your blog through homesicktexan, and will enjoy reading it.
I made these beauties tonight, and of course I’m not disappointed. In fact, I love them, even though my version is a little messed up. I don’t have a microwave, so I partially boiled the potatoes, but after that, the cornstarch mixture didn’t completely blend in and my final product is a little powdery. I need to better understand cornstarch. On the plus side, it seems to dry out the potatoes a bit and make them crunch up nicely. Great post!
I agree with your assessment of Cook’s Illustrated. My cooking skills have improved because of their recipes, yet I find I have to rush through the intro so I can get to the REAL information…I use a pan sauce from Cook’s Illustrated that turns my families into raving lunatics.
These potatoes look incredible, and I love the concept of cooking them in garlic-infused oil.
As to Carrie’s comment re the cornstarch…what is the purpose of the cornstarch anyway?
Woah. These are good. I just made them… Although 6 cloves of garlic is a lot. I used 3 and it was still too garlic-y. But it was fresh garlic and not the kind from the jar… Does that make a difference do you think?
They were amazing, but I think next time I’ll use less garlic.
I think it is just a matter of personal preference. I used 6 cloves of fresh garlic and didn’t find the flavor to be too strong at all. It could also have to do with the size of cloves being used. In any case, I am glad to hear you liked it and that you modified it to your taste.
Hey Tim, I made these today and am totally floored by the results. I increased the amount of garlic, pepper and cornstarch and loved the results. Wonderfully golden and crisp. These are definitely going to made over an over again at out house.
I love these! I made them for my group of piggy’s.They would’nt believe that i did’nt deep fry them. A great surprise for all of them and they begged for me to make them again tomorrow. lol..I did one thing different though, i did’nt mince the garlic but, i grated them on my zester. Alot less work.
I just made these and they were incredible. Looked just like your photos, which are what sold me on the recipe to begin with. I doubled the amount of potatoes but kept the oil the same, 12 tbs. would have been way too much!
I love your site! I’m dying to try that chocolate caramel tart – oh my. These fries look great…but I don’t own a microwave…any suggestions for pre-cooking the wedges in the garlicky oil without using a microwave? Seems like a crucial and flavourful step.
Thanks, Jaime! It does seem like an important step and I’m honestly not sure what to do to replicate it. I would play around with roasting the potatoes for the entire cooking time. You might need to cook them at a lower temp at first to prevent burning and then raise the temperature toward to the end. If you try, let me know!
Hi Tim, I tried the baked fries (sans microwave) and they turned out great! I used red new potatoes with the skin on, roasted them for half of the cooking time with some garlic infused oil – then tossed them in that amazing cornstarch/spice mixture and returned them to the oven until they were cooked through and golden. They were really good…the cornstarch trick is one of the best little tidbits I’ve picked up in a long time! Thank you!!! Congrats on your post-iversary!
I made these sans microwave on Friday night- amazing! I’ve never attempted to make french fries (the mere thought of it made me go clammy), but this recipes was approachable and delicious. Thanks so much for the recipe!
Hi! I wanna try this recipe but I’m a little puzzled as to what cornstarch is. You are referring to that white powder that we sometimes use for cookies in order to rise the batter, right? Not to the flour that is obtained by grinding corn beans…I am asking because I came across your recipe via The Purple Foodie site and she said there cornstarch/cornflour and as far as I know they are not the same thing. Thank you!
These are fantastic. Go in the kitchen and make them. I was totally prepared to say my recipe was simpler (soak the potato slices,drain,dress in olive oil, salt, pepper and roast) and while they are very good, I love yours. Thanks!
After making the kebabs and vinegar potatoes, I figured I had to try these. THEY WERE AMAZING. We were out of vegetable oil and used olive oil instead. Worked like a charm. Ate them with backyard-grilled turkey burgers. Best meal of the summer.
Made these fries last Saturday night for my family and they were WONDERFUL!! Of course the temptation to go out over the weekend is always there, I’m trying to create meals that make us want to stay home and enjoy our OWN food! This recipe is on the permanent list of weekend “eats” ! Thanks…and my 11 year old thanks you too ;).
God bless you! I’ve been searching for a good baked fries recipe as my boyfriend loooooooveees them and I would love to add another thing to the small list of things I can make that he will actually eat. PERFECT!
I completely agree about Cook’s Illustrated. As much as I love my other food mags, if made to choose I think I would give them all up for Cook’s. The writing is tedious, but I am constantly amazed at how they come up with the absolute BEST way to cook my favorite foods. My all-time favorite is their tips for roasting sweet potatoes… It’s kind of a pain so I don’t use their method every time, but when I do it’s sweet potato perfection!
Can’t wait to try your version of fries tonight!
Wow! The bowl of oatmeal sitting in front of me looks even more boring all of a sudden. :-( My husband is a plastics engineer (medical plastics) and he says not to worry about food grade plastic in the microwave, FWIW. These look amazing! I have to try them this week!
Hi Kyla, I don’t know. In the sense that it will literally work, yes. I am not sure it would taste that good. I don’t really love yams with strong garlic flavors. They can just get so sweet. Also, you would need to adjust cooking times. Let me know if you try it!
I’ve made sweet potato fries a couple of times. They are not as crunchy and don’t brown all over as nicely. And, they had to be constantly turned because of badly sticking, even with a greased baking pan.
This is the second recipe in 3 days I’ve made from your site (made the corn pesto 2 days ago with fresh corn that I just brought back from Quebec). I believe that we eat first with our eyes and your food photography makes me so hungry! Thank you for sharing, love your blog.
Tried these last night, fantastic! I was also nervous the garlic would be too much but it was so lovely and fragrant. I realized last minute I did not have corn starch so I used a tablespoon of breadcrumbs (yes, I realize these are totally different), but they still tasted great and looked gorgeous. Thank you!
These are terrific! I made them last night to go with oven fried cod. I substituted 1-1/2 tsp Tony Chachere for the pepper, garlic powder, and cayenne; and cut the kosher salt to 1 tsp. I want to try the same technique with sweet potatoes and taco seasoning as I’ve never been happy with oven fried sweet potatoes.
“Cook’s Illustrated” is more than annoying. They pretend to start with a clean sheet of paper with their recipes and then have you follow their tedious iterations which do not always result in “the best” whatever. Their fudge is a good example as Maida Heatter had that nailed a long time ago, and her’s doesn’t include condensed milk. Just my two cents.
I know I’m not saying anything new here, but I just HAVE to give my kuddos to these fries. I am a big fan of fries, generally favoring the sweet potato variety, but always, always, requiring them to be as crisp as physically possible. Limp fries are my worst culinary nightmare. Maybe even worse than limp bacon. And I have to say, oven fries generally fall into that I-wish-I-could-get-on-board-but-they’re-just-not-crispy-enough! category. But these! These! They were so divinely crispy! And oh what an occasion to make them garlicky as well. The cornstarch method is genius and stupidly simple with amazing results. I also liked that they were less greasy than a fried fry. Thank you thank you thank you for converting me to an oven-fry lover!
Thanks for checking in, Sarah! Glad you liked the fries. This is definitely one of my favorite recipes, and an example of why Cook’s Illustrated is so awesome. Next time I make these, I want to try a cheese sauce to dip them in…too much? I hope not!
Hi Tim! Your website is absolutely gorgeous… the photos you take are beautiful, and i’ve archived many of your recipes to try once I have a chance! I wanted to ask, what’s so special about kosher salt? I’m a baker for pleasure and a student, so I usually go with what’s cheaper, but am I missing out on something?
Thanks for the friendly comment, Bronte! Kosher salt isn’t that special. And in fact, for baking, regular table salt is usually preferred. I like kosher (or preferable-sea salt) for recipes like these fries because the the larger salt flakes add a little texture. You get little crunchy pops of salt when eating the fries, rather than a sort of all-over saltiness. Kosher can be nice for cooking (corn on the cob, meats, etc) and for finishing dishes, but you can always substitute regular salt, just use less. You should check out Salted: A Manifesto by Mark Bitterman, it is an amazing encyclopedia of salt. He would tell you not to use either. He advocates for us to put away our industrially produced salts and stick to natural sea salts and the like. There is a surprising amount to say on salt. ; )
Thank goodness for these oven baked fries! I never would have bagged my wonderful sweet boyfriend without them! He now does them once a week for me, and whenever my whole family gets together he makes them then too. You got him in the kitchen! Thank you.
I feel like I have to stick up for ATK/CI. I’m a chemist, and I really enjoy reading their recipe development. Honestly, I learned to cook by reading through all their (delightfully) fussy kitchen explorations, and I also enjoy their curmudgeonly prose.
That being said, they are a little too prone to shortcuts for my taste. How many times do they say , “We tried making this with dried beans, and it was amazing! However, no one cooks with dried beans so we decided to hack it with cans.” Um, I cook with dried beans! Can you include the amazing dried bean option? But they don’t.