Steam-Roasted French Fries

Easy oven-baked fries — steam-roasted rather than air-fried, crispy outside and soft inside, with no need to flip halfway through.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 18m
Total: 38m
Ingredients
  • 2.8 litres cold water
  • 6 tbsp plus 2 tsp kosher salt, plus more to taste
  • 900g russet potatoes
  • 4 tbsp extra virgin olive oil
Instructions
  1. Place a sheet pan on the third rack in the oven and preheat.
  2. Whisk together the water and 6 tablespoons of salt in a large bowl. Cut a thin slice off the long side of each potato so they can sit flat, then cut into 6mm-thick fries. Place the cut potatoes into the brine and soak for 15 minutes.
  3. Drain the potatoes, pat dry with a kitchen towel, then rinse and dry the bowl. Add the dry potatoes back to the bowl with the oil and remaining 2 teaspoons of salt. Toss with your hands to coat thoroughly.
  4. Remove the hot sheet pan from the oven and carefully arrange the fries so they aren’t touching each other, laid in the same direction. Transfer to the oven and steam-roast for 11 minutes.
  5. Rotate the pan and bake until golden brown and crisp, a further 5-12 minutes.
  6. Remove from the oven, sprinkle with more salt if desired, and serve immediately.
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