Thick-Cut Oven Fries

1. Preheat the Oven

Start by adjusting your oven rack to the lowest position and preheating your oven to 425 degrees. While the oven heats, prepare a rimmed baking sheet by generously spraying it with vegetable oil spray. Pour 3 tablespoons of vegetable oil onto the sheet and tilt it until the oil spreads evenly across the surface.

2. Prepare the Potatoes

Take your Yukon Gold potatoes and halve them lengthwise. Place the halved potatoes cut side down and trim a thin slice from the long sides to discard. Then, slice the potatoes into ⅓- to ½-inch-thick planks.

3. Make Cornstarch Mixture

In a large microwave-safe bowl, combine 3/4 cup of water with 3 tablespoons of cornstarch. Microwave this mixture, stirring every 20 seconds, until it thickens to a pudding-like consistency. This process should take about 1 to 3 minutes.

4. Coat the Potatoes

Once the cornstarch mixture is ready, toss the potato planks in it until they are evenly coated. Arrange the coated potato planks on the prepared baking sheet, ensuring there are small gaps between each plank.

5. Initial Bake

Cover the potatoes with a piece of aluminum foil that has been lightly greased to prevent sticking. Place the baking sheet in the oven and bake for 12 minutes.

6. Bake Until Golden Brown

After the initial bake, remove the foil and continue baking until the bottom of each fry turns golden brown, which should take about 10 to 18 minutes. Using a thin metal spatula, carefully flip each fry over. Return the fries to the oven and bake until the second side is also golden brown, which will take another 10 to 18 minutes.

7. Season and Serve

Once your fries are perfectly golden and crisp, sprinkle them with ½ teaspoon of salt and toss to distribute the seasoning evenly. Transfer the fries to a paper towel-lined plate to drain any excess oil, and season with additional salt to taste before serving.