Steam-Roasted French Fries
Anja Bauman
April 19, 2023
These are the easiest and best oven-baked fries. By using Anova Precision Oven’s steam-roast settings — instead of air-frying — you’ll get fries that are crispy on the outside and soft on the inside. Preheating the pan in the oven helps to give you golden brown fries without having to flip them over halfway through.
Serves
2
Prep Time
00:20
Cook Time
00:18
0
620
Ingredients
6 cups
cold water
3 Tbsp plus 1 tsp
kosher salt, plus more to taste
1 lb
russet potatoes
2 Tbsp
extra-virgin olive oil
Steps
1. Preheat the Oven and Sheet Pan
Rack
Place a sheet pan on the third rack in the oven.
Sous Vide Mode: Off
Steam: 60%
Temp: 425°F
Heat: Rear
2. Cut Potatoes and Soak
Whisk together the water and 3 tablespoons of salt in a medium bowl.
Cut a thin slice off the long side of each potato so that they can sit flat on the cutting board. Cut the potatoes as evenly as possible into ¼-inch-thick fries. Place the cut potatoes into the brine. Let soak for 15 minutes.
3. Season Potatoes
Drain the water off the potatoes, transfer to a kitchen towel, and pat dry. Rinse and dry out the bowl. Add the dry potatoes back to the bowl along with the oil and remaining teaspoon of salt. Using your hands, toss the potatoes to thoroughly coat with oil and salt.
4. Start Baking Fries
Rack
Remove the now-hot sheet pan from the oven and carefully arrange the fries on the sheet pan so that they are not touching each other. I find it easiest if you lay all the potatoes in the same direction on the pan. Transfer the pan to the oven and bake for 11 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 425°F
Heat: Rear
00:11 Timer
5. Rotate and Finish Baking
Rack
Rotate the pan and bake until golden brown and crisp, 5 to 9 more minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 425°F
Heat: Rear
00:05 Timer
6. Serve
Remove from the oven, sprinkle with more salt if desired, and serve immediately.
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