The Trick to Making Delicious Crispy Fries Without a Drop of Oil

• Russet potatoes (Idaho potatoes): High starch content ensures a crispy outside and fluffy inside.
• Yukon Gold: Slightly waxier but still capable of getting crispy with the right method.

2. Cut Evenly for Uniform Cooking

• Slice the potatoes into thin, uniform strips to ensure even cooking.
• Aim for ¼-inch thickness for the perfect balance between crispiness and tenderness.

3. Soak to Remove Starch

• Soak the cut potatoes in cold water for at least 30 minutes (or overnight in the fridge).
• This removes excess surface starch, preventing them from becoming soggy.
• Drain and thoroughly dry with a clean towel before baking—moisture is the enemy of crispiness!

4. Pre-Cook Using Steam or Microwave

• Steaming: Place the fries in a steamer basket and steam for 5 minutes to start the cooking process without adding moisture.
• Microwave: Arrange the fries on a plate, cover with a damp paper towel, and microwave for 3-4 minutes at medium power.
• Let them cool completely before baking—this helps achieve a crunchier texture.

5. Use High Heat and a Hot Baking Surface

• Preheat your oven to 425-450°F (220-230°C).
• Line a baking sheet with parchment paper or use a preheated baking stone for extra crispiness.
• Spread the fries in a single layer with space between each piece. Overcrowding traps steam, making them soft.

6. Enhance Crispiness with a Secret Ingredient

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