Typed out for convenience: Spray baking sheet with baking spray Add 3 Tblspns veg oil to sheet, spread via tipping Cut 2 lbs Yukon Golds into rectangular planks 3 Tblspns cornstarch in 3/4 cup water Microwave for 2 minutes, stir every 20 seconds Toss potato planks in the slurry Spread onto sheet with a bit of space between Cover with greased alum foil 425˚ oven for twelve minutes, bottom rack Remove foil, bake for 10-18 minutes Turn planks, bake for 10-18 minutes Season with 1/2 Tblspn salt immediately Move to paper towels Serve
@@saraabraham9963 As she only said "cooking spray", it would seem to mean cooking spray without flour. Using cooking spray with flour would probably change the Maillard reaction, and it would add gluten to the recipe.
I appreciate it! She said 12 minutes on the first side and 10-18 minutes after flipping them. Edited to add, I required a lot more time personally for the first side because there was barely any darkening.. more like 25 minutes.
Just made these and actually didn’t skip any steps - you guys, these are SO GOOD. Totally worth the effort, which isn’t even that much. I did add some salt to the cornstarch goo since it seemed to make sense to evenly season the potatoes and reduced the amount of salt I added at the end. SO GREAT.
There's a great book, "How to Read a French Fry", which explains which kind of potatoes are good for baking, boiing, etc. Goes through fruits, meats, veggies, etc. Includes recipes. Really accesible and about 200 pp.
Dang, this WORKS!!!! I made these as part of Grilled Fish & Chips. I used two Russets (what I had), followed everything to the letter and perfection! Gotta admit the chips did not make it to the dinner table. I ate them while grilling the fish! Soooo good!
I made these today. While they were crispy and satisfying, that goo created an odd texture. My hubby tried them, not knowing how I prepared them and he said that they were good, but "different", and not in a totally good way. Yeah, they were good, but something was odd about them. I personally don't think I will be making these again.
I love these potatoes! The only thing I’ve changed about it is that I add whatever seasonings I want (garlic, seasoned salt, pepper,or whatever sounds good that day) to the cornstarch goo. It’s awesome! Thanks for the video.
I made these oven fries today for the first time, followed the instructions exactly, and only one word can describe them --- FANTASTIC!! ABSOLUTELY worth the time and effort! (and it's not that much, really). Thanks for this video, this method is a KEEPER! 👍👍👍👍👍
I wonder if they are still on PBS (I will have to check). My Saturday routine many years ago would be Julia Childs, Amer Test Kitch. This Old House and a few other cooking shows. Then cable came and I succumb to the hype in the early 2000s. Now I'm going to drop it bcuz the price is ridiculous! Thanks ATK!!
Would have been nice if she mentioned that the cornstarch/water concoction was burning hot when she stuffed her hands in but they glossed over that part.
and before anyone mentions that it is 'obvious', please don't have that mindset. It will discourage new home cooks if you ridicule them, and that's the last thing we want.
I bet you don't know where this recipe comes from? Burger King. Why? Over 20 yrs ago Burger King wanted to out do McDonald's. So, they invented a fry that was soft inside, crispy and tastey outside. They invented this recipe. I only know about it because in 2000 I asked for a full list of ingredients on how their fries were made? I detected the crispy outside and was concerned that the coating was wheat flour. The manager took the time to tell me exactly how their fries were made. There is a difference, which makes Burger King's better is that they spray a thin coating made with potato flour not corn starch. The fries are frozen, then, deep fried in minutes. All in all, a very easy and fast process.
@America's test kitchen this was great. Very crispy. I thought I would mind setting the microwave every 20s, but that was not a big deal. Using my 20yr old micro took 1 min 20 sec. In the video she used the adj warm to describe the mixture, but my mix was HOT! I put that aside and seasoned my pots with cajun, garlic powder, and paprika (no salt) and then used a device to toss all together. My mix was reddish, not whitish. Cooked about 14 min on each side, sea salt at end, and lastly made up a dipping sauce. My husband who is a big fan of 5 guys fries said mine were better. Thanks!
This recipe works well. It is easy to add spices to the corn starch before putting it in the microwave. This way you get flavored fries! Thanks for a great idea!
@@tomatojuice12 It'll just mean you have to peel the skin (unless you want that tough skin on the fry), but otherwise russets work well for fries because of their low water content.
Lan’s poise, manner and obvious intelligence is exactly who I need in my kitchen! This Program is a pure class-act and Lan compliments a professional presentation!
Tried this w/o spray on an iron skillet. New potatoes and sweet potatoes. *The* best. Also, sugar in sweet potato caramelises! Never want to see a deep-fried potato again in my life. Thanks for this!
Sorry, did you put the skillet in the oven or did you cook them on the stove? I live by myself so using the oven is not very cost effective when cooking for one.
@@evelyn1805Hi. I put the skillet w/oil in the oven for a 1-2 min, and then place the cornstarch-coated slices on the skillet, cover it with foil & put it back into the oven. I also rarely use my regular oven. I have a smaller convection/microwave oven combo, but I haven't tried doing this in it with a smaller skillet, because it would be hard to sufficiently heat from below. Will try it.
Thank you!!!! I made this recipe,the only thing I didn't use is the veg oil because I didn't have it,I just spray a baking sheet with cooking oil,coated the potatoes after I cut it in the cornstarch mix,and place it on the baking sheet, with a aluminum paper spray with cooking oil,my fries burn a little bit,but it because I need it to adjust my oven, other than everything turn out great, very delicious , specially with your favorite season, yum
These look easy and delicious. I have long since given up frozen fries and switched to the cold oil method but this oven method is so much better. Thank you, Lan!
I'm not sure I've ever made a comment on TH-cam before. We absolutely LOVE these fries!! It is worth the time. We haven't found any down side using russet potatoes if you don't want or have Yukon gold. We also have made this on baking sheet like they did, one lined with heavy duty foil, and one with a silicone mat. Each worked, but they definitely sticked to that the most. Silicone mat did ok. Browning not as consistent. The foil method worked the best. Use heavy duty. Came off easy and it's much easier cleanup.
@@dan62611 That non stick foil is a new normal in my kitchen. I make my panko oven fried chicken on it and it slides around. Keeps the coating perfect. I'll just put a few tablespoons of veg oil on the non stick foil for this potato recipe. I'm doing it tonight with russets and one yam/sweet potato to see how it turns out.
@@eddyvideostar She did use oil. The corn starch slurry thing is used a lot in Chines quick frying meat and veg without giving a heavy coating. But you're kind of right. It's a hot potato with a light crisp coating. I made these twice after I watched this vid. Once like she did and once in the Ninja. I can say, the air fryer was WAY better.
This recipe lives up 100% to it’s expectations. I’ve swapped out the corn starch with potato starch, using the same ratio of water to starch as directed and ended up with a great flavor. Very reminiscent of a McDonald’s hash brown. Really awesome.
@@gordburnz1363 maybe their meat products but def not their potato ones. I think their in still business from their fries alone because their burgers are one of the worst burgers you’ll ever have, if you think about it.
@@Al42279 ingredients for McDonalds fries (UK) Potatoes, Vegetable Oil (Sunflower, Rapeseed), Dextrose (only added at beginning of the potato season). Prepared in the restaurants using a non-hydrogenated vegetable oil. Salt is added after cooking.
The work was worth it for the great results, I've been making oven fries for quite a few years and they were from just ok to fair but that ends today ! Thank you ATK !
I made this recipe as described, it came out great. I actually overcooked the cornstarch a bit, and rescued it exactly as Lan instructed, worked great.
Great way to crisp oven fries. I made them just as instructed aside from the foil on top and they were still excellent. Much better than what I did in the past. Thank you!
They turned out amazing. I used peeled Russets because I didn't have and couldn't find any Yukon Gold potatoes. There was a good deal of water that pooled in the baking sheet when I removed the foil after the first 12 minutes and even through a good bit of the following 10-18 minute stages, but it eventually dried up and left me with a very crispy fry. Not sure if that water was a function of the Russet or just how it goes, but it worked out in the end. Thank you ATK!
You are sensational! Love you guys, I've been watching Americain Test chicken for years now and I enjoy every episode. You cover just about everything and you have taught me a lot! I say, God Bless you all- and may you continue to inspire us for many more years!
It will burn for sure,just make sure you mix garlic and onion "powders" with your salt first then it will stick,also you can make your mixture and dip fries into it.
My mom have been using the same starch goo for coating fried food since long ago. Mostly to fry Banana and Sweet potato. She don't use microwave though. She just stir the water/starch flour mix over low heat until it thickens.
@@chaoyu6126 I think it's because it's really scripted (especially in the beginning parts where the host acts skeptical like on this segment). But, at least the recipes look/sound amazing and a lot of the science-y stuff they talk about I've seen/heard on other food/cooking videos and podcasts, so at least we know they're not trying to sell us on some specific product or whatever.
@@zrobeast I’ve been watching their recent videos where they all seem to be filming in their own kitchens, and there really is a difference. They’re all obviously way more comfortable but seem wayyy more genuine and relaxed compared to the show. Kinda hope they keep the new format.
I have always cooked my steak fries on a cookie sheet in the oven, spraying the fries with cooking oil before baking and salting immediately when done. They come out goo but often stick to the pan. I will give the cooking spray and oil method next time to see if that solves the problem without the cornstarch slurry. Great show with great information.
Potatoes contain a great deal of starch. I am sceptical about adding corn starch to a potato. Of course it will crisp but at what cost? I am not sold on the slurry deal
I have always done them as you say you were going to try, and I can assure you it doesn’t make much difference from just spraying with Pam. I’ll be making the slurry potatoes tonight, looking forward to them!
@@MrTalkingzero Imagine the cornstarch more as a batter. The provide the fries a coating to evenly and more efficiently brown than a potato by itself would, which is why it’s not something you would do for a fryer.
I must say that following the recipe, those oven fried potatoes were the crispiest & fluffiest I've ever eaten...so satisfying. Thank you so much for sharing your recipe with us...I'll make my potatoes this way for always...
Oh! next time, I'd add in the spices before mixing it with the cornstarch b4 baking them....should taste much better as it'd had time to marinate & baked at the same time..
Wow! Who would have thought that gloop in the bowl would make the frys look like that , amazing. going to have to try this, be a heck of alot healthier!
Looking forward to trying this. I par boil potato wedges in corn starch + water and then convection roast at 425 until crispy. Seems like very similar theory!
Best fries I've ever had, restaurant or otherwise...thank you Test Kitchen! Cooking Notes: It's easy enough to make the slurry in a small saucepot over medium heat, stirring occasionally. The baking times were way too short for me...I needed 20 minutes under foil, then 20 minutes uncovered with a flip at 10.
Just tried this recipe today with russets, using a convection oven they take about twice as long and need to be done on the roast setting-about 45 minutes total. Still really good 😁
I had the same result. The temp was verified by the extra oven thermometer I keep inside the oven. First 12 minutes with no browning at all. It was four 15-minute sessions to get browning similar to the video.
I just made them in my convection oven at 375° F and they only took 25 minutes total (15 minutes first side, 10 minutes second) They were perfectly cooked. I just need to figure out the best seasoning.
I made these and were EXCELLENT. *I did a 'make-ahead' step* : the day before, after cutting potatoes, I blanched for about 3+/- min, then in ice bath (depends on how thick you cut them) - then drained well. I was able to skip the cover with foil step. I used seasoned salt at the end. ~I'm thinking about adding seasoning + cayenne to the cornstarch mixture next time so the flavour is baked on
I tried the recipe in an air fried and in the oven. Hand ma down, the oven fries made with the exact steps in the video are a winner. The only difference is I used russet cause that is all I had. Delicious
I was thinking air fryer but after viewing the video and your comment, oven seems to be the key. Air fryer has grids, so even if the potatoes had the oil brushed on the steaming the sheet pan method provides is lost.
Thank you for the comment - I can't seem to find Yukon Gold potatoes anywhere in my local supermarkets and didn't trust using "Gold" or "Yellow" potatoes. I'm going to go with a Russet too. Don't know if you'll see this in time, but did you peel your Russets?😊
@@mayonnaiseeee hi, yes, I do believe I peeled them cause russets seem to always look dirty even after cleaned. They came out so crispy. I also cut them into more of a thinner regular looking fry instead of into wedges
@@BucketsLukas I agree about the appearance of russets, I tend to buy other potatoes with thinner skin because of it. I'll be peeling them then, thank you for the reply!
LISTEN!!!! This recipe is so freakin Amazing.If you follow her instructions.These Baked French Fries are crunchy on the outside and when you bite down it has the texture of mashed potatoes on the inside.AMAZING!
I have tried many, many techniques for home fries. This is, by far, the best. Tried them tonight and the crisp exterior and fluffy interior made for a magnificent culinary delight. Thank you, test kitchen.
These are aMAzing! The true flavour of deep-fried perfection!! 🤯 7 minutes per side made them creamy on the inside, so crispy on the outside, and gorgeous brown. I don’t have the proper baking sheet, so I used nonstick foil. 1 tablespoon of oil was left over on the foil. The paper towel absorbed some of the other two spoons of oil, and the rest, we ate as it was on the potatoes. 😁
We made 2 batches of these today! Fail proof!! Turned out perfect! We seasoned the second batch with fresh snipped parsley, thyme and chives, garlic powder and fresh grated Parmesan! Fantastic! Thank you for the recipe and the education to go along!
Bridgette, Julia, ladies, I am in awe of your cooking talents. I am a very single man out in the wilderness of relationships. I do not expect ever to meet a woman who really wants to know who I am or what I bring to the table. Do not stress about that, I haven't for thirty-or forty-years. I am very happy that women of your stature have seen to it to build the organization that is behind each of you. Thank you! Please, before either of you go off on my ignorance about people in your eyes, please realize that hey Ladies, I am just a regular person out here trying to make my way.
I buy a box at Aldi every few months and set some aside for use as body powder. I watch a Japanese gal's vlog, she prefers potato starch for coating and thickening.
Tried some thing like this in my air fryer came out pretty good , browned nice . P.S. my air fryer is one's that looks like a toaster oven so I was able to lay them out flat in the basket
I tried the recipe. This is the only recipe for oven fries that I have tried (and I have tried many )that really turned out like deep fried fries. Kudos to Lan!
@@supercooled Stove Top. In Modern British English usage, the word refers to a cooktop or hotplate, as distinguished from an oven. Apparently the word "Hub" the support for a disk or wheel, also come from the same original root. en.wikipedia.org/wiki/Hob_(hearth)
@@mssuezee6178 Excellent! Have you tried making these with Russet potatoes? Yukon Gold would work the best because of the higher sugar content of the potatoes but I'm just curious about Russet. I'm going to try this weekend! Yum!
Truly amazing! Not the recipe mind you. The two presenters! Not one ‘these bad boys’ or mindless repetitive drivel. Clear , concise, instructions with just the right amount of explanation. If they were persuaded to roast my boots I’d still find them interesting and informative. I don’t care what they pay you. It’s not enough! 👍
I believe Julia and Bridgett running the show has improved the quality and atmosphere of America's Test Kitchen. I love seeing women lead but really I just love seeing the enthusiasm that everyone has under their leadership. I love this show.
@@cdfaulk It was another person prior to 2017 and he did it himself. I typically only watch the productions after 2017, as a nice way of saying how I felt about the production back then lol
@@alexanderivory-brown118 I realized who it was. I’m a fan of his but can’t imagine how he fit in with the current show. Some say he is so stuffy on his new show, probably same at this one. I like both. Both have made me want to cook more. They all have guests which really make the shows better by bringing in new ideas that one person can’t possibly retain.
@@cdfaulk Oh goodness yes! I love cooking and spend time everyday in the kitchen. There are recipes that I have been inspired to try by this show and science lessons that I knew and learned because of this show too. :)
I drop my potato "slabs" into rapidly boiling salted water and let them come back to a boil for just a few minutes. This cooks a thin, outside layer of the potato, leaving the inside hot, but uncooked. Then I toss them in some oil and spice mix. The cooked layer of potato on the outside, rubs off a bit, and coats the pieces in starch. I bake them until crispy, and the inside is nice and soft. Your method sounds less messy, and the fries looked really evenly cooked. I will give it a try. Love these videos.
I was just wondering that myself since I'm in a studio apartment with no room for a microwave. I figured I will probably cook it in a water bath on my stove top, stirring constantly. Hope it works.
I'm going to try these this weekend, and like all recipes I make for the first time, I'll follow the instructions to the letter (never understand those that negatively comment on a recipe and then reveal, "I didn't do A, and I changed B,C, and D, and this recipe sucks") however, I'm wondering if anyone has tried adapting this method to shoestrings. I much prefer them to steak fries and would be interested in results, and any adaptations to the method. I'm aware of what was said in the video about thinner fries, but still want to experiment. Thanks for any responses and thanks for coming up with this method and posting the video!
So when I go to the link to print out the recipe, I must purchase the on-line Cook’s Illustrated. This has been a thorn in my side from way back. I am a very long term subscriber to the print Cooks Illustrated but to get the convenient on-line CI I must pay as much as it costs for me to have the printed subscription. I would be happy to pay $10 more for the on-line version but to have to pay 100% more is too much. Please, CI, fix this!
- rack on lowest rack of oven - preheat oven to 425 - spray pan to cover lightly - add oil to pan, move pan around until evenly coated - prep potatoes - ~3/8" cut fries - whisk cornstarch & water; microwave in 20-25 sec intervals until starch thickens into "goo" - toss potatoes in corn starch "goo" - each should be lightly coated - lay out on sheet pan - cover pan with foil - bake covered for 12 min - remove foil and let brown on 1st side; 10-18 min - flip, brown on 2nd side 10-18 min - salt immediately when done - remove potatoes to paper towel
Greg G: You're a hero. I watch the show on PBS without a DVR so I try to write down everything but I'm only so fast. Glad I see the ones I want are on YT but still thank you!
It may seem like a big production when shown step by step, but after you do it once or twice it really takes no more time than the classic way and does give consistent results. Been using this method via the ATK cookbook for a while and I'm not surprised at all to find out it was Lan who developed the recipe. She's a gem. I don't use the spray, however; works fine without for me.
@@spencerkieft6021 onion and garlic powder are such inferior ingredients for this application. Just crispy potato and salt is way more delicious. Why do all my fellow Americans want to put garlic and onion powder on everything? Guess it goes hand in hand with the Kids Menu diet everyone is on.
Im going to try that slurry idea on oven fried chicken wings. I like them korean style. I've tried it the way on maangchi's channel, but deep frying twice makes a big mess. Please feel free to try it too as a video idea!
This is the ATK where they just said how many varieties they tested and this was the best. By all means test them yourself but why ignore a tested product? Very good video and very clear.
Well said! All I can figure about these people that talk about skipping steps or trying it a different way...they don't know ATK! Why mess with perfection?
Wow these are the best oven fries! Thanks for this amazing recipe. I overcooked the cornstarch but added a bunch of water back in as suggested and it was fine.
One thing I have always done with fries is, instead of sprinkling them with salt, which bounces all over and like Lan said, they wind up on the pan... I use less salt and put everything in a paper bag. That way I don't use as much salt and what little I do use sticks to the fries AND the bag blots up any oil that might be on the surface of the potatoes.
Typed out for convenience:
Spray baking sheet with baking spray
Add 3 Tblspns veg oil to sheet, spread via tipping
Cut 2 lbs Yukon Golds into rectangular planks
3 Tblspns cornstarch in 3/4 cup water
Microwave for 2 minutes, stir every 20 seconds
Toss potato planks in the slurry
Spread onto sheet with a bit of space between
Cover with greased alum foil
425˚ oven for twelve minutes, bottom rack
Remove foil, bake for 10-18 minutes
Turn planks, bake for 10-18 minutes
Season with 1/2 Tblspn salt immediately
Move to paper towels
Serve
Is baking spray oil and flour or just oil? Please advise. Thank you for great recipe.
@@saraabraham9963
As she only said "cooking spray", it would seem to mean cooking spray without flour.
Using cooking spray with flour would probably change the Maillard reaction, and it would add gluten to the recipe.
Has anyone tried this with a frozen fry as a shortcut?
I appreciate it! She said 12 minutes on the first side and 10-18 minutes after flipping them. Edited to add, I required a lot more time personally for the first side because there was barely any darkening.. more like 25 minutes.
Thanks Scott. I'm not joining anything to get a recipe.
Just made these and actually didn’t skip any steps - you guys, these are SO GOOD. Totally worth the effort, which isn’t even that much. I did add some salt to the cornstarch goo since it seemed to make sense to evenly season the potatoes and reduced the amount of salt I added at the end. SO GREAT.
I like the idea of salting the corn starch goo
Where in Gods name do I get Yukon Alaska Kodiak Gold potatoes, 🥶 it's a nightmare trying to get those things, never heard of em.
Salt in cornstarch makes very good sense
Maybe even some creole salt?
I appreciate it when chefs explain the science behind choices, like why you used cooking spray and oil!
Me to
There's a great book, "How to Read a French Fry", which explains which kind of potatoes are good for baking, boiing, etc. Goes through fruits, meats, veggies, etc. Includes recipes. Really accesible and about 200 pp.
@@kokostormy7710 I wish more people believe scientist when it comes to health issues.
Yes me too... very good videos
Lemont Lee Science is a process that we learn by, as we go.
Dang, this WORKS!!!! I made these as part of Grilled Fish & Chips. I used two Russets (what I had), followed everything to the letter and perfection! Gotta admit the chips did not make it to the dinner table. I ate them while grilling the fish! Soooo good!
I made these today. While they were crispy and satisfying, that goo created an odd texture. My hubby tried them, not knowing how I prepared them and he said that they were good, but "different", and not in a totally good way. Yeah, they were good, but something was odd about them. I personally don't think I will be making these again.
I love these potatoes! The only thing I’ve changed about it is that I add whatever seasonings I want (garlic, seasoned salt, pepper,or whatever sounds good that day) to the cornstarch goo. It’s awesome! Thanks for the video.
Good tip
Makes sense. Thanks for the info ❤
Thank you! I was wondering where/when I could put my seasonings.
I made these oven fries today for the first time, followed the instructions exactly, and only one word can describe them --- FANTASTIC!! ABSOLUTELY worth the time and effort! (and it's not that much, really).
Thanks for this video, this method is a KEEPER!
👍👍👍👍👍
Do they taste more like steak fries or larger versions of shoestring fries?
I love watching American Test Kitchen when they make a recipe they do it step by step and explain it throughly again once it done...Their awesome
Sorry, but it's "they're". Can't help it...it's a crazymaker!
I just wish they would allow you to see the full printed recipe without buying a membership 😢
I wonder if they are still on PBS (I will have to check). My Saturday routine many years ago would be Julia Childs, Amer Test Kitch. This Old House and a few other cooking shows. Then cable came and I succumb to the hype in the early 2000s. Now I'm going to drop it bcuz the price is ridiculous! Thanks ATK!!
@@wordsculpt Same. I wanted to say... Their awesome!? Nuh uh, it's my awesome!😊😂
Someone give that woman an award for this amazing recipe! She deserves it!
ATK is Always Fantastic!
Looks great tks
Would have been nice if she mentioned that the cornstarch/water concoction was burning hot when she stuffed her hands in but they glossed over that part.
and before anyone mentions that it is 'obvious', please don't have that mindset. It will discourage new home cooks if you ridicule them, and that's the last thing we want.
I bet you don't know where this recipe comes from? Burger King. Why? Over 20 yrs ago Burger King wanted to out do McDonald's. So, they invented a fry that was soft inside, crispy and tastey outside. They invented this recipe.
I only know about it because in 2000 I asked for a full list of ingredients on how their fries were made? I detected the crispy outside and was concerned that the coating was wheat flour. The manager took the time to tell me exactly how their fries were made. There is a difference, which makes Burger King's better is that they spray a thin coating made with potato flour not corn starch. The fries are frozen, then, deep fried in minutes. All in all, a very easy and fast process.
I love this channel for always talking through the science behind the recipes.
@America's test kitchen this was great. Very crispy. I thought I would mind setting the microwave every 20s, but that was not a big deal. Using my 20yr old micro took 1 min 20 sec. In the video she used the adj warm to describe the mixture, but my mix was HOT!
I put that aside and seasoned my pots with cajun, garlic powder, and paprika (no salt) and then used a device to toss all together. My mix was reddish, not whitish. Cooked about 14 min on each side, sea salt at end, and lastly made up a dipping sauce. My husband who is a big fan of 5 guys fries said mine were better. Thanks!
This recipe works well. It is easy to add spices to the corn starch before putting it in the microwave. This way you get flavored fries! Thanks for a great idea!
You ever try this recipe with russets?
@@tomatojuice12 It'll just mean you have to peel the skin (unless you want that tough skin on the fry), but otherwise russets work well for fries because of their low water content.
I was wondering about that myself.
Lan’s poise, manner and obvious intelligence is exactly who I need in my kitchen! This Program is a pure class-act and Lan compliments a professional presentation!
She deserves a good hug and squeeze for her solution.
You mean, ARE exactly WHAT you need
No. Lan visiting my kitchen is what I mean... and she is a who, not a what...
I Love Lan! But can we get rid of the obnoxious blonde cracker?? ugh!
LOVE this recipe!!! A huge hit with my family too. We'll never buy premade, frozen, store-bought fries ever again. So easy & tasted great!
Tried this w/o spray on an iron skillet. New potatoes and sweet potatoes. *The* best. Also, sugar in sweet potato caramelises! Never want to see a deep-fried potato again in my life. Thanks for this!
Sorry, did you put the skillet in the oven or did you cook them on the stove? I live by myself so using the oven is not very cost effective when cooking for one.
@@evelyn1805Hi. I put the skillet w/oil in the oven for a 1-2 min, and then place the cornstarch-coated slices on the skillet, cover it with foil & put it back into the oven. I also rarely use my regular oven. I have a smaller convection/microwave oven combo, but I haven't tried doing this in it with a smaller skillet, because it would be hard to sufficiently heat from below. Will try it.
Thank you!!!! I made this recipe,the only thing I didn't use is the veg oil because I didn't have it,I just spray a baking sheet with cooking oil,coated the potatoes after I cut it in the cornstarch mix,and place it on the baking sheet, with a aluminum paper spray with cooking oil,my fries burn a little bit,but it because I need it to adjust my oven, other than everything turn out great, very delicious , specially with your favorite season, yum
These look easy and delicious. I have long since given up frozen fries and switched to the cold oil method but this oven method is so much better. Thank you, Lan!
I'm not sure I've ever made a comment on TH-cam before. We absolutely LOVE these fries!! It is worth the time. We haven't found any down side using russet potatoes if you don't want or have Yukon gold. We also have made this on baking sheet like they did, one lined with heavy duty foil, and one with a silicone mat. Each worked, but they definitely sticked to that the most. Silicone mat did ok. Browning not as consistent. The foil method worked the best. Use heavy duty. Came off easy and it's much easier cleanup.
Much appreciate your comment! Was wondering about using foil and I only have russets rn lol
@@dan62611 That non stick foil is a new normal in my kitchen. I make my panko oven fried chicken on it and it slides around. Keeps the coating perfect. I'll just put a few tablespoons of veg oil on the non stick foil for this potato recipe. I'm doing it tonight with russets and one yam/sweet potato to see how it turns out.
@@xmas4203 These are "oven sauteed." Without oil -- what do you have? Just a *hot potato."
@@eddyvideostar She did use oil. The corn starch slurry thing is used a lot in Chines quick frying meat and veg without giving a heavy coating. But you're kind of right. It's a hot potato with a light crisp coating.
I made these twice after I watched this vid. Once like she did and once in the Ninja. I can say, the air fryer was WAY better.
Maybe the foil idea is the solution to my non-stick cookie tray not browning the potatoes.
This recipe lives up 100% to it’s expectations. I’ve swapped out the corn starch with potato starch, using the same ratio of water to starch as directed and ended up with a great flavor. Very reminiscent of a McDonald’s hash brown. Really awesome.
McDonald's OMG- how disgusting!!!!!
@@gordburnz1363 maybe their meat products but def not their potato ones. I think their in still business from their fries alone because their burgers are one of the worst burgers you’ll ever have, if you think about it.
Great tip!
@@Al42279
Ingredients for McDonalds “fries” (USA):
Ingredients: Potatoes, Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk Derivatives]*, Citric Acid [Preservative]), Dextrose, Sodium Acid Pyrophosphate (Maintain Color), Salt.
Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness. Dimethylpolysiloxane added as an antifoaming agent.
@@Al42279 ingredients for McDonalds fries (UK)
Potatoes, Vegetable Oil (Sunflower, Rapeseed), Dextrose (only added at beginning of the potato season).
Prepared in the restaurants using a non-hydrogenated vegetable oil.
Salt is added after cooking.
This my go-to channel for cooking! Lam spending 3 weeks of experimentation is impressive!
The work was worth it for the great results, I've been making oven fries for quite a few years and they were from just ok to fair but that ends today ! Thank you ATK !
Hi,Have you tried this recipe yet? If so,did they turn out the same as on the video?
I made this recipe as described, it came out great. I actually overcooked the cornstarch a bit, and rescued it exactly as Lan instructed, worked great.
I have made these a couple of times and they are great. Easy, healthier than fried and everyone loved them.
It really is important to understand the science of the cooking. Always love when it is explained.
Great way to crisp oven fries. I made them just as instructed aside from the foil on top and they were still excellent. Much better than what I did in the past. Thank you!
They turned out amazing. I used peeled Russets because I didn't have and couldn't find any Yukon Gold potatoes. There was a good deal of water that pooled in the baking sheet when I removed the foil after the first 12 minutes and even through a good bit of the following 10-18 minute stages, but it eventually dried up and left me with a very crispy fry. Not sure if that water was a function of the Russet or just how it goes, but it worked out in the end. Thank you ATK!
Same here… No issues whatsoever and the end result simply ROCKED! I did cut each plank in half for a slightly thinner fry…Simply AMAZING!
You are sensational! Love you guys, I've been watching Americain Test chicken for years now and I enjoy every episode. You cover just about everything and you have taught me a lot! I say, God Bless you all- and may you continue to inspire us for many more years!
Test Chicken? Sorry the typo made me laugh hysterically
Made these recently... will admit weird but it works! Crispy on the outside, fluffy on the inside. 👍🏼
This recipe is totally perfect. The best fries I've ever eaten so creamy inside. I follow every step.
That is nothing short of genius. Pure genius! Applause, applause!
Awesome. Can’t wait to try this! I appreciate knowing the WHY of the procedures. Thank you for sharing.
Just made these and they are AMAZING!
Oh good ! I’ll make them now
Lan is great, we need her on more shows
I will try this recipe this weekend...I may infuse the corn starch mixture with some garlic and onion powder!
The powder will burn probably. But let us know how you get on!
It will burn for sure,just make sure you mix garlic and onion "powders" with your salt first then it will stick,also you can make your mixture and dip fries into it.
Homeplate - DO IT.
@Bo Zo good idea
Poor idea. Add them afterwards...onion powder will withstand the heat, garlic wont.
I made these yesterday and they were delicious. Crunchy and very good. Now I'm making the cast iron pizza recipe! Love all your recipes ! Thankyou
Wow! These look wonderful and I’m sure they taste delicious! Lan really hit it out of the park!
Can’t wait to try this technique.
My mom have been using the same starch goo for coating fried food since long ago. Mostly to fry Banana and Sweet potato. She don't use microwave though. She just stir the water/starch flour mix over low heat until it thickens.
That was my question about slurry. Thanks for that
Sweet potatoes - yes! Going to try that tonight - thanks!
The polished infomercial aesthetic is hilarious and the food science is well explained. Will definitely try this!
It really does have that infomercial vibe. I couldn’t put my finger on why the segment felt off to me.
@@chaoyu6126 I think it's because it's really scripted (especially in the beginning parts where the host acts skeptical like on this segment). But, at least the recipes look/sound amazing and a lot of the science-y stuff they talk about I've seen/heard on other food/cooking videos and podcasts, so at least we know they're not trying to sell us on some specific product or whatever.
@@zrobeast I’ve been watching their recent videos where they all seem to be filming in their own kitchens, and there really is a difference. They’re all obviously way more comfortable but seem wayyy more genuine and relaxed compared to the show. Kinda hope they keep the new format.
I have always cooked my steak fries on a cookie sheet in the oven, spraying the fries with cooking oil before baking and salting immediately when done. They come out goo but often stick to the pan. I will give the cooking spray and oil method next time to see if that solves the problem without the cornstarch slurry. Great show with great information.
Potatoes contain a great deal of starch. I am sceptical about adding corn starch to a potato. Of course it will crisp but at what cost? I am not sold on the slurry deal
I have always done them as you say you were going to try, and I can assure you it doesn’t make much difference from just spraying with Pam. I’ll be making the slurry potatoes tonight, looking forward to them!
@@Klutzy68 how were your results?
I salt the pan... soak the potatos in water 20 min, pat dry spray with oil and spread on salted pan.... 25 to 35 min @ 400*
@@MrTalkingzero Imagine the cornstarch more as a batter. The provide the fries a coating to evenly and more efficiently brown than a potato by itself would, which is why it’s not something you would do for a fryer.
I must say that following the recipe, those oven fried potatoes were the crispiest & fluffiest I've ever eaten...so satisfying. Thank you so much for sharing your recipe with us...I'll make my potatoes this way for always...
Oh! next time, I'd add in the spices before mixing it with the cornstarch b4 baking them....should taste much better as it'd had time to marinate & baked at the same time..
Wow! Who would have thought that gloop in the bowl would make the frys look like that , amazing. going to have to try this, be a heck of alot healthier!
I really like Lan, get her in on some more videos!
She's yummy!
I logged in just to like your comment. Agreed! I'm also all about those condiments
I totally agree!
They're both kind of boring.
Deltath Riylaan that comment was the poster child for boring.
I have been making oven fries for years and have been happy with the results but I can’t wait to try this recipe!
Looking forward to trying this. I par boil potato wedges in corn starch + water and then convection roast at 425 until crispy. Seems like very similar theory!
I love your idea, I'm going to try. Does it work with russets?
@@mssuezee6178 Yes I've done it with russets and Yukon gold. Doubt it matters too much.
How much starch and water?
Once you pair boil the potatoes do you dry them off before roasting?
America's test kitchen is a class act.
Thank you for sharing this, I watch while on the program....but really needed to see again. Thanks for sharing again. Love watching you two.
Best fries I've ever had, restaurant or otherwise...thank you Test Kitchen!
Cooking Notes: It's easy enough to make the slurry in a small saucepot over medium heat, stirring occasionally. The baking times were way too short for me...I needed 20 minutes under foil, then 20 minutes uncovered with a flip at 10.
What temperature for oven please?
@@teresaspensley5640 425 degrees fahrenheit.
@@wordsculpt thank you👍🏻
Just tried this recipe today with russets, using a convection oven they take about twice as long and need to be done on the roast setting-about 45 minutes total. Still really good 😁
Check your oven, it's thermostat might be defective.
I had the same result. The temp was verified by the extra oven thermometer I keep inside the oven. First 12 minutes with no browning at all. It was four 15-minute sessions to get browning similar to the video.
@@wordkyle
It's faster if you nuke the potatoes beforehand. I'm surprised they didn't do it here.
I just made them in my convection oven at 375° F and they only took 25 minutes total (15 minutes first side, 10 minutes second) They were perfectly cooked. I just need to figure out the best seasoning.
@@lareinadiondra6027 That's cuz they used Yukon Gold's. Russet's take longer, and are too starchy so they don't bake up as nicely.
I made these and were EXCELLENT.
*I did a 'make-ahead' step* : the day before, after cutting potatoes, I blanched for about 3+/- min, then in ice bath (depends on how thick you cut them) - then drained well. I was able to skip the cover with foil step. I used seasoned salt at the end.
~I'm thinking about adding seasoning + cayenne to the cornstarch mixture next time so the flavour is baked on
Lot of foil for a few minutes. Sounds better.
@@donaldkasper8346 Yes.. well... I am a bit of a foil miser. I re-use when I can. lol
Great tips!
Lan is so awesome She’s a great at educating all on video. That is not as easy as you think TY
Tried this and it turned out great. Best chips I've ever made in my oven. Thank you for this recipe.
I wish I could have reached into the video and grabbed a few. They looked so delicious 😋
I tried the recipe in an air fried and in the oven. Hand ma down, the oven fries made with the exact steps in the video are a winner. The only difference is I used russet cause that is all I had. Delicious
I was thinking air fryer but after viewing the video and your comment, oven seems to be the key. Air fryer has grids, so even if the potatoes had the oil brushed on the steaming the sheet pan method provides is lost.
Thank you for the comment - I can't seem to find Yukon Gold potatoes anywhere in my local supermarkets and didn't trust using "Gold" or "Yellow" potatoes. I'm going to go with a Russet too. Don't know if you'll see this in time, but did you peel your Russets?😊
@@mayonnaiseeee hi, yes, I do believe I peeled them cause russets seem to always look dirty even after cleaned. They came out so crispy. I also cut them into more of a thinner regular looking fry instead of into wedges
@@BucketsLukas I agree about the appearance of russets, I tend to buy other potatoes with thinner skin because of it. I'll be peeling them then, thank you for the reply!
I have seen this guest before. She does a great job. Thank you!
LISTEN!!!! This recipe is so freakin Amazing.If you follow her instructions.These Baked French Fries are crunchy on the outside and when you bite down it has the texture of mashed potatoes on the inside.AMAZING!
I have tried many, many techniques for home fries. This is, by far, the best. Tried them tonight and the crisp exterior and fluffy interior made for a magnificent culinary delight. Thank you, test kitchen.
Wow, this was interesting! I tend to avoid fries because of the excess of oil (as delicious as they are.) I think I will try it tonight!
Thinking about all the steps I’m gonna skip while expecting the same results
Totes.
SAME!!
😂😂 same!
I'm so going to not microwave the corn starch liquid and just do it on the stove instead. Taking it out every 20 seconds seems like a hassle.
cut potatoes.
cook in microwave so soft (or boil for better result)
oven for 15
flip
another 15.
salt cool and eat.
Great recipe, straight to the point explanations and great summary at the end. Will definitely try it over the week end!
I love your Chanel. Explains the process and reasons why is what we need. Thank you😊
These are aMAzing! The true flavour of deep-fried perfection!! 🤯
7 minutes per side made them creamy on the inside, so crispy on the outside, and gorgeous brown.
I don’t have the proper baking sheet, so I used nonstick foil. 1 tablespoon of oil was left over on the foil. The paper towel absorbed some of the other two spoons of oil, and the rest, we ate as it was on the potatoes. 😁
We made 2 batches of these today! Fail proof!! Turned out perfect! We seasoned the second batch with fresh snipped parsley, thyme and chives, garlic powder and fresh grated Parmesan! Fantastic! Thank you for the recipe and the education to go along!
Man. I can imaging eating these with seasoned salt instead of regular salt.
Scrumptious!
BEST OVEN FRIES EVER!!! You absolutely have to try these!
The Asian Test Kitchen cook has such a beautiful sparkling smile. She looks so professionally serious and then 😲 🤩
Bridgette, Julia, ladies, I am in awe of your cooking talents. I am a very single man out in the wilderness of relationships. I do not expect ever to meet a woman who really wants to know who I am or what I bring to the table. Do not stress about that, I haven't for thirty-or forty-years. I am very happy that women of your stature have seen to it to build the organization that is behind each of you. Thank you! Please, before either of you go off on my ignorance about people in your eyes, please realize that hey Ladies, I am just a regular person out here trying to make my way.
Use corn starch to crisp up a lot of things, hadn't thought about potatoes.. GREAT JOB!
We use it instead of flour for coating homemade chicken nuggets,it makes them more golden n crispy
I buy a box at Aldi every few months and set some aside for use as body powder. I watch a Japanese gal's vlog, she prefers potato starch for coating and thickening.
@@billieyoung9265 what about grated pots like hash?would that work?also battered?how to?
@@billieyoung9265 what about falafals do u think it will work?
@@narsreenjohnson4966 oh I have no idea im not a good cook lol my husband is I will ask him
Such a likeable, smart,feel good food show.Love the host,she's great
Tried some thing like this in my air fryer came out pretty good , browned nice .
P.S. my air fryer is one's that looks like a toaster oven so I was able to lay them out flat in the basket
I tried the recipe. This is the only recipe for oven fries that I have tried (and I have tried many )that really turned out like deep fried fries. Kudos to Lan!
We've made this as shown many times. Well worth it. The fries are great.
Tried this recipe tonight and couldn't have been more surprised! Will be my go-to for fries from now on.
I dont have a microwave, would the cornstarch mixture work on the hob?
Just cook it on the stove top until you get the right consistency
@@markr1550 i thought the same thing
What’s a hob?
@@supercooled Stove Top. In Modern British English usage, the word refers to a cooktop or hotplate, as distinguished from an oven. Apparently the word "Hub" the support for a disk or wheel, also come from the same original root. en.wikipedia.org/wiki/Hob_(hearth)
The oven fries look fantabulous! It also suggests that I could try the same technique with zucchini and/or eggplant; am going to experiment!
Let us know how they turn out!
Kestrel Sparhawk well?
I could see zucchini falling apart...they don't have the structure of potatoes. It seems like it would be good if it works. Let us know if you try it.
I love potatoes any way you cook them. But these oven fries look fabulous. thank you thank you, I can't wait to try them.
Awesome! Fries At Their Crispiest n Healthiest Thank You Lon n America's Test Kitchen! ❤
I made them AND will only make them from now on,thanks so much girls love from B.C. Canada 🇨🇦🌹❤🙏
Honestly the best and French fries are my chosen food group. Excellent poutine fries.
@@mssuezee6178 It's an awesome recipe! Now we know an other way for oven potatoes! Love from Greece
@@annailio1765 you bet dear, 🙋
@@mssuezee6178 Excellent! Have you tried making these with Russet potatoes? Yukon Gold would work the best because of the higher sugar content of the potatoes but I'm just curious about Russet. I'm going to try this weekend! Yum!
@@codyluka8355 yes I did and they were a little tough, yellow works best for sure. Enjoy,I'm making today as well.🙋🙏
Truly amazing! Not the recipe mind you. The two presenters! Not one ‘these bad boys’ or mindless repetitive drivel. Clear , concise, instructions with just the right amount of explanation. If they were persuaded to roast my boots I’d still find them interesting and informative. I don’t care what they pay you. It’s not enough! 👍
Great comment, and so true!!
I believe Julia and Bridgett running the show has improved the quality and atmosphere of America's Test Kitchen. I love seeing women lead but really I just love seeing the enthusiasm that everyone has under their leadership. I love this show.
I assume from your comment, at one time it was someone else? If so, who? Definitely a unique show. Nothing comparable to it.
@@cdfaulk It was another person prior to 2017 and he did it himself. I typically only watch the productions after 2017, as a nice way of saying how I felt about the production back then lol
@@alexanderivory-brown118 I realized who it was. I’m a fan of his but can’t imagine how he fit in with the current show. Some say he is so stuffy on his new show, probably same at this one. I like both. Both have made me want to cook more. They all have guests which really make the shows better by bringing in new ideas that one person can’t possibly retain.
@@cdfaulk Oh goodness yes! I love cooking and spend time everyday in the kitchen. There are recipes that I have been inspired to try by this show and science lessons that I knew and learned because of this show too. :)
Jesus Christ is God Almighty and is the only way
I drop my potato "slabs" into rapidly boiling salted water and let them come back to a boil for just a few minutes. This cooks a thin, outside layer of the potato, leaving the inside hot, but uncooked. Then I toss them in some oil and spice mix. The cooked layer of potato on the outside, rubs off a bit, and coats the pieces in starch. I bake them until crispy, and the inside is nice and soft. Your method sounds less messy, and the fries looked really evenly cooked. I will give it a try. Love these videos.
Just did this and it works extraordinarily well! Thanks for the tip!
An excellent solution to the soggy oven fries that usually come out of my oven! I'm going to try other seasonings, too.
This looks amazing and the video is so well done - love the information about why you do certain things, and the recap at the end. Thanks!
Can you use a stovetop for the slurry if you don’t have a microwave?
I was just wondering that myself since I'm in a studio apartment with no room for a microwave. I figured I will probably cook it in a water bath on my stove top, stirring constantly. Hope it works.
It’s just hydrated starch stove top will do fine
Starch + Water = slurry.... slurry + heat = goo... You can use anything that can boil water to make this recipe's goo.
I'm going to try these this weekend, and like all recipes I make for the first time, I'll follow the instructions to the letter (never understand those that negatively comment on a recipe and then reveal, "I didn't do A, and I changed B,C, and D, and this recipe sucks") however, I'm wondering if anyone has tried adapting this method to shoestrings. I much prefer them to steak fries and would be interested in results, and any adaptations to the method. I'm aware of what was said in the video about thinner fries, but still want to experiment. Thanks for any responses and thanks for coming up with this method and posting the video!
These are the best! The corn starch paste and the pan prep are a game changer
I am SOOOOOO going to try this. I wonder if this recipe can be adapted with an air fryer?
An air fryer is really only a mini oven. Small is the only difference.
Many manufacturers are now calling their ovens air fryers.
That is one SERIOUS microwave. 3:22
So when I go to the link to print out the recipe, I must purchase the on-line Cook’s Illustrated. This has been a thorn in my side from way back. I am a very long term subscriber to the print Cooks Illustrated but to get the convenient on-line CI I must pay as much as it costs for me to have the printed subscription. I would be happy to pay $10 more for the on-line version but to have to pay 100% more is too much. Please, CI, fix this!
- potatoes - 3
- 3T cornstarch
- 3/4C water
- non-stick spray
- 3T oil
- rack on lowest rack of oven
- preheat oven to 425
- spray pan to cover lightly
- add oil to pan, move pan around until evenly coated
- prep potatoes - ~3/8" cut fries
- whisk cornstarch & water; microwave in 20-25 sec intervals until starch thickens into "goo"
- toss potatoes in corn starch "goo" - each should be lightly coated
- lay out on sheet pan
- cover pan with foil
- bake covered for 12 min
- remove foil and let brown on 1st side; 10-18 min
- flip, brown on 2nd side 10-18 min
- salt immediately when done
- remove potatoes to paper towel
How hard was it to just write it down like you’re in class? Thanks other person.
@@infallibleblue usually they provide access to the full recipe linked to from these vids.
Greg G: You're a hero. I watch the show on PBS without a DVR so I try to write down everything but I'm only so fast. Glad I see the ones I want are on YT but still thank you!
It should be free. There are a ton of much better recipe sites. I’ve never made anything these people rave over that was really that good.
We grow our own potatoes so this is a healthier way to get those crispy fries the grandkids all love. Thanks, can't wait to try this recipe 😋
I’m always watching America’s Test Kitchen love this program and it’s better now
So crunchy while hot, but when cool down turns to soft. I love potatoes, so delicious
So do most fries. Not sure what you were expecting.
I love ATK. They explain the science of cooking
I make my own Tv dinners to keep me away from fast food and I am going to do this with sweet potato's Thank you and Merry Christmas 2023.
I love the looks of Lan's recipe and your idea of sweet potato. Let us know how it works.
@@MyChannel1022 Thank you Andrew, I will add your subscription to the list to make winning entry.
It may seem like a big production when shown step by step, but after you do it once or twice it really takes no more time than the classic way and does give consistent results. Been using this method via the ATK cookbook for a while and I'm not surprised at all to find out it was Lan who developed the recipe. She's a gem. I don't use the spray, however; works fine without for me.
They look delicious 😋😋. Thank you for teaching us the tips to get crispy potatoes in the oven.
If I wanted to season with paprika, thyme, pepper, when would best to do that? In the cornstarch mix or at the same time as salting? (Or neither)
When salting dear🙋
The seasonings would probably burn if it’s baked so with salt
Good choice of seasoning.. Also onion powder and garlic powder would be really tasty.
@@spencerkieft6021 onion and garlic powder are such inferior ingredients for this application. Just crispy potato and salt is way more delicious. Why do all my fellow Americans want to put garlic and onion powder on everything? Guess it goes hand in hand with the Kids Menu diet everyone is on.
@@jong2359 If you don't have anything nice to say, maybe you should keep it to yourself.
Im going to try that slurry idea on oven fried chicken wings. I like them korean style. I've tried it the way on maangchi's channel, but deep frying twice makes a big mess. Please feel free to try it too as a video idea!
Crisby Creamby use 1-2tbsp of baking powder on chicken wings
If you steam the wings first before putting in the oven like Alton Brown does on his show they come out super crispy and no smoke.
Did they work? Curious to know.
I wonder if I could use rice flour instead of potato or corn starch?
This is the ATK where they just said how many varieties they tested and this was the best. By all means test them yourself but why ignore a tested product? Very good video and very clear.
Well said! All I can figure about these people that talk about skipping steps or trying it a different way...they don't know ATK! Why mess with perfection?
Wow these are the best oven fries! Thanks for this amazing recipe. I overcooked the cornstarch but added a bunch of water back in as suggested and it was fine.
One thing I have always done with fries is, instead of sprinkling them with salt, which bounces all over and like Lan said, they wind up on the pan... I use less salt and put everything in a paper bag. That way I don't use as much salt and what little I do use sticks to the fries AND the bag blots up any oil that might be on the surface of the potatoes.