A thin dusting of flour gives these oven fries a rough, lightly crisp coating without a drop of oil. Briefly parboiling the potatoes helps the centers soften, while the hot oven dries and browns the outside. The trick is a light coating and plenty of space on the tray—not a thick batter.
Serves 3 as a side • Prep and parboil: about 20 minutes • Bake: 30–40 minutes • Total: about 50–60 minutes
Ingredients
- 1½ lb (680 g) russet potatoes
- 1 tablespoon all-purpose wheat flour
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- Water, for parboiling
Instructions
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