Kosher Crispy Oven-Baked French Fries (Potato Sticks) Recipe 

Servings: 4

Yield:About 4 cups of fries

Prep Time:15 minutes

Cook Time:30-40 minutes

Difficulty:Easy

Cooking Vessel:Large baking sheet (18"x13" half-sheet pan), preferably rimmed

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Ingredients

· 2.5 lbs (about 1.1 kg) russet or Idaho potatoes (4-5 medium potatoes)

· 3 tablespoons neutral oil with high smoke point (like avocado, refined olive, or sunflower oil)

· 1 ½ teaspoons kosher salt (preferably coarse; Diamond Crystal brand recommended)

· ½ teaspoon garlic powder (optional)

· ¼ teaspoon smoked paprika (optional)

· ¼ teaspoon freshly ground black pepper

· Non-stick cooking spray or parchment paper

· For Serving: Additional kosher salt, ketchup (certified kosher)

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Instructions

1. Prepare the Potatoes: Scrub the potatoes clean. You may peel them for classic fries or leave the skins on for a rustic texture. Slice the potato into ¼-inch thick planks, then slice each plank into ¼-inch thick sticks. Try to keep them as uniform as possible for even cooking.

2. Soak (The Secret to Crispiness!): Immediately place the cut potato sticks in a large bowl of cold water. Soak for at least 30 minutes (or up to 2 hours) to remove excess surface starch. This step is crucial for achieving crispness.

3. Preheat & Prep: Preheat your oven to 425°F (220°C). Position one rack in the lower third of the oven. Generously spray your baking sheet with non-stick spray or line it with parchment paper.

4. Dry Thoroughly: Drain the soaked potatoes. Rinse them one more time under cold water. Using a clean kitchen towel or many layers of paper towels, dry the potato sticks extremely well. Any remaining moisture will cause steaming instead of frying.

5. Season: In a large, dry bowl, toss the completely dry potato sticks with the oil. Sprinkle with the 1 ½ teaspoons salt, garlic powder, smoked paprika (if using), and black pepper. Toss again until evenly and lightly coated.

6. Arrange: Spread the fries in a single layer on the prepared baking sheet. Ensure they are not touching or crowded to allow for proper air circulation and browning.

7. Bake: Place the baking sheet on the lower oven rack. Bake for 20 minutes. Then, using a thin metal spatula, carefully flip/toss the fries.

8. Finish & Crisp: Return the pan to the oven and bake for another 10-20 minutes, or until the fries are deeply golden brown and crispy. Cooking time depends on your oven and fry thickness.

9. Season & Serve: Remove from the oven. Immediately taste and sprinkle with a little more kosher salt if desired. Transfer to a serving bowl. Serve hot.

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Nutritional Information (Per Serving, Estimate):

· Calories: ~220

· Total Fat: 11g

· Saturated Fat: 1g

· Sodium: ~750mg

· Total Carbohydrates: 29g

· Dietary Fiber: 3g

· Sugars: 1g

· Protein: 3g

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Dietary Adaptations

· Gluten-Free: This recipe is naturally gluten-free.

· Low-Sodium: Reduce salt to ½ teaspoon and add a salt-free herb blend like Mrs. Dash.

· Vegan/Parve: The recipe is inherently parve (neutral), making it suitable to serve with meat or dairy meals. Ensure your ketchup and cooking spray are certified parve/vegan.

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Tips & Troubleshooting

· Sogginess: The #1 cause is not drying the potatoes well enough after soaking. The #2 cause is overcrowding the pan.

· Not Crispy: Your oven may run cool. Use an oven thermometer to verify temperature. Consider using the convection bake setting if you have it (reduce temp by 25°F).

· Sticking: Ensure your baking sheet is well-sprayed or lined. A light coating of oil directly on the pan can also help.

· Cutting: For perfect sticks, use a mandoline slicer with a french fry attachment (carefully!).

· Double Batch: Use two baking sheets and rotate their positions (top to bottom, front to back) halfway through cooking. Do not overcrowd.

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Serving Suggestions

· Serve as a side with burgers (with kosher cheese if serving with dairy), grilled chicken, or steak.

· For a dairy meal, serve with garlic aioli (mix kosher mayo with minced garlic and lemon juice) or sprinkle with grated parmesan cheese in the last 5 minutes of baking.

· For a fun presentation, serve in a paper cone lined with parchment paper.

· Perfect for Shabbat lunch or a Yom Tov (holiday) gathering.

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Notes

· Kosher Certification: Always check that all packaged ingredients (oil, spices, ketchup, cooking spray) bear a reliable kosher certification symbol (e.g., OU, Kof-K, OK, Star-K).

· Pesach (Passover): This recipe can be adapted for Passover by using only Kosher for Passover ingredients (potatoes, oil, salt, pepper). Check paprika and garlic powder for Kitniyot status per your custom.

· Advanced Technique - Double Fry (for non-Pesach): For restaurant-style fries, after soaking and drying, first fry in oil at 325°F (160°C) for 4-5 minutes (blanching). Drain and cool. Then increase oil temp to 375°F (190°C) and fry a second time for 2-3 minutes until golden and crispy. This method requires a deep fryer or large, heavy pot and careful handling of hot oil.