Crispy Baked Potato Fries

Catherine Cappiello Pappas


It has taken me a while to get a really good baked fry. The trick is in the cornstarch. This was the second time I tested this theory and all I can say is that it has been foolproof thus far.

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.


☆☆☆☆☆ 0 votes

10 Min
30 Min


  • ·
    6 russet potatoes, cleaned, skinned and sliced into ¼-inch slices
  • ·
    2 tablespoons cornstarch
  • ·
    ¼ cup cornmeal
  • ·
    salt & favorite seasonings
  • ·
    3 tablespoons vegetable oil

How to Make Crispy Baked Potato Fries


  1. Preheat oven to 400 degrees F.

    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.

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About Crispy Baked Potato Fries

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