Crispy Baked Potato Fries
Catherine Cappiello Pappas
The cornstarch and cornmeal combined make a perfect coating to give the fries that crispy texture that we all love in the traditional fry. The best part is that these are baked and easier to make in my opinion.
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- 6 russet potatoes, cleaned, skinned and sliced into ¼-inch slices
- 2 tablespoons cornstarch
- ¼ cup cornmeal
- salt & favorite seasonings
- 3 tablespoons vegetable oil
Let the potato slices sit in a bowl of water for about 10 minutes. Drain and pat dry thoroughly.
Sprinkle cornstarch and cornmeal and toss until each fry is coated.
Season with your favorite herbs and spices. I used about 1 tablespoon of Caribbean Spice Blend and 1 teaspoon of salt to flavor the fries. Add the vegetable oil and give it one last good toss.
Bake for about 30 minutes or until the fries are golden and the edges are crispy.