Oven Fries — CRISPIER Than Deep-Fried

Oven fries that are better than deep-fried? Maybe. Easier and cleaner? Definitely! Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA” at checkout to save 10% off your first purchase of a website or domain.

I suppose this is more of a techniques than a recipe. Take whatever potatoes you want. Peel them, or don’t. Cut them into fry-like shapes, being sure to get roughly equal thickness, and cut them maybe twice as thick as you want them — they’ll shrink a lot during cooking. I do one large Russet potato per person. Boil them until you’re afraid they’re going to fall apart — I do about eight minutes. Gently drain them and lay them on a pan wide enough to hold them all in a single layer. Drizzle on enough oil to thoroughly coat all the pieces. Shake the pan to coat the pieces and get the fries evenly distributed.

Roast at 450ºF. Check on them after 45 minutes — add more oil if they look dry, and move around any pieces that seem to be cooking unevenly. Roast them some more until they’re brown and crispy, maybe another 45 minutes. Be careful not to overcook them — very brown will taste burned. You can pull them when they’re still a little floppy, because they will harden as they cool. The ones I made in the video are just a bit overcooked.

Place kitchen towel or a couple layers of paper towel in a large bowl, and dump the fries in. Let the towel soak up the excess oil, and then whip it out. Season the fries in the bowl and then toss. I use coarse salt, pepper, garlic powder, chopped cilantro and grated parmesan.

MY COOKING PHILOSOPHY: I don’t like weighing or measuring things if I don’t have to, and I don’t like to be constantly checking a recipe as I cook. I don’t care that volume is a bad way of measuring things — it’s usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you’re like me, my goal with these videos is to give you a sense of how the food should look and feel as you’re cooking it, rather than give you a refined formula to reproduce.



  • Q: What do you mean you devised this recipe? I've seen this before.
    A: Cool! I haven't seen another recipe that applies the par-boiled roastie technique to a fry shape, but I'm not at all surprised to hear that others exist. There's nothing new under the sun. But I did work out the particulars of this one on my own. Totally possible I just reinvented the wheel. Still good fries, though!

    Q: Have you thought about adding baking soda to the water to make the outside more crispy?
    A: No, but I'm intrigued. Alkalinity helps with browning. I will say, however, that I'm not sure I would want to accelerate the browning process on these. The interior needs a long cooking time in order to get really soft and fluffy, and I wouldn't want the exterior to get overly brown while I'm cooking the interior. Really dark brown on these tastes burned.

    Q: Have you thought about roughing up the fries a bit before they go in the oven to get more fluffy exterior that'll go crisp in oil?
    A: That works great with a more conventional roast potato shape, but these long thin shapes are really delicate when they first go in the roasting tray. That little shake I give them is about all the trauma they can take at that stage.

    Q: What's up with that thumbnail?
    A: I thought it was funny and intriguing! (And yeah, maybe I thought it could draw the ASMR crowd…)

    Q: Have you thought about using a slotted pan?
    A: I'm intrigued, but would't the oil drip out the bottom? We need that oil.

    Q: What's up with you having ads now?
    A: A man has to make a living for his family. Also, Squarespace really is good. http://squarespace.com/ragusea

    Q: What's up with two ad breaks per video?
    A: The particular format of the ads is negotiated on a case-by-case basis with the sponsor. You'll see a different format in next week's recipe. Personally, I like this format, because it discloses the sponsorship arrangement right off the bat, but then gives you some more content before you get to the main ad body.

    Q: Why was your first talking-head shot out of focus?
    A: I shoot by myself, and the talking-head shots are tough. I had my camera on face-tracking autofocus, I could see on the monitor that it had zero'd in on my face, but it's not possible for me to see on a tiny monitor halfway across the room if the shot really is in focus. Between this and my day job, I really don't have time to go back and fix stuff unless it's a real disaster. I'm learning every video, though, and I think it'll all keep getting better. The entire reason I started making cooking videos in the first place was to work on my video skills. I'm still pretty new to the medium.

    Q: Why were some of your shots over-exposed?
    A: I'm still really struggling with how to light and expose for white ingredients. I'm working on it. Everything looks overexposed on the cheap field monitor I'm using, so that's no help. I've tried using the level meter, but the black table and the white plates just seem to throw it off.

    Adam Ragusea 21/10/2022 pm5:48
  • Tooooo much addddds

    Christopher Eeles 21/10/2022 pm5:48
  • I dont like cruchy fries

    wittydies 21/10/2022 pm5:48

    Samurai Pop cat 21/10/2022 pm5:48
  • so you just deep fry them in a oven where is the difference

    hugo 21/10/2022 pm5:48
  • can this be baked in a glass casserole pan?

    Ergi Ergi 21/10/2022 pm5:48
  • Can I put the boiled fries in the fridge and save them for the next day or longer? Will they be just as good?

    FIN 21/10/2022 pm5:48
  • has this man just quoted jamie oliver?

    Brunyplays2 21/10/2022 pm5:48
  • That's just shallow frying in the oven

    Jarl Nieminen 21/10/2022 pm5:48
  • Oven … an eternity
    Pan with same amount of oil.. 15 mins
    That's the way,
    Boiling, is the only way

    Krats Ayra 21/10/2022 pm5:48
  • My jaw is on the floor: 1: they look awesome 2: 1.5 hours at 450 degrees? Seriously?

    Kari Lynn 21/10/2022 pm5:48
  • So good 👍

    Keri Jones 21/10/2022 pm5:48
  • olive oil tastes like motor oil peanut oil is way better

    Greg Hill 21/10/2022 pm5:48
  • JO Emo trash

    LUM!X 21/10/2022 pm5:48
  • You know damn well this has been recommended to you like 500 times and not even mad about it

    Darkness 21/10/2022 pm5:48
  • 7th time round watching this video

    Uncool Z 21/10/2022 pm5:48
  • 2:41
    adam:Jamie oliver
    Uncle Roger: haiyaaa Jamie oliver is idiot

    Martin 21/10/2022 pm5:48
  • Hey Adam, love your stuff. Sorry, this is long winded.

    But this is not a critique of your content, but there are a few things that need clearing up. I'm not sure if it was yourself or your compatriot 'PreHome Cooks', or maybe neither of you, but definitely someone from N/America, stated, that GI's first had French fries, in Belgium during one of the wars. And of that I have no doubt. I first had French Fries in Holland when I was 13. And I'm British! How can that be I hear you say? Well in this video YOU have been cooking Chips, NOT French Fries. The GI's would know the difference, as they first landed and prepared for war in Britain. Now whether it was Britain in the Great War or Britain in WW2, the British eat Chips, and had you ever had a British Chip, from a Chip shop, you would definitely know the difference. Chips were a (and to a degree still are) staple for poor people back in the day, and were NEVER cooked in an oven, and the only crunchy bits were the scraps, that would be given away to young kids for nothing. The Chips were and still are to these days, quite soggy, and never crispy, and always large in cross section. So GI's would definitely know about Fish and Chips on Fridays (when the fishing boats returned), hence why, when they got to Belgium they experienced their first French Fries, which are far thinner and far much crisp than British Chips. McDonalds Fries are the nearest thing in the UK we have to French Fries, and they're nothing like Chips. What you refer to as Chips, we call Crisps, as the name describes them perfectly as Chips are not crisp.

    Your Jamie Oliver Oven Chips, are a relatively recent innovation, back in the day ALL Chips were deep fried, no, forget back in the day, in fact to the present day, ALL proper Chips are deep fried, and definitely would not be described as crisp.


    Clive Norman 21/10/2022 pm5:48
  • just tried this with my mom, so good

    Colin Chan 21/10/2022 pm5:48
  • Markiplier that you

    Mixo Markozasvili 21/10/2022 pm5:48
  • This also works with an air dryer

    Goku Crafter 21/10/2022 pm5:48
  • The joke about Canadians eating just fries had me laughing at how true it is.

    Trizzwald 21/10/2022 pm5:48
  • I suggest mixing in some gasoline

    Toxy 21/10/2022 pm5:48
  • Would the reason for the fries being too crispy be because you added way too much olive oill?

    Percy YT 21/10/2022 pm5:48
  • Was Wondering does this work With Sweet Potatos?

    B Campbell 21/10/2022 pm5:48
  • Simple recipe, can't help but set off my smoke detector everytime I make them.. hmm

    Jack Speakman 21/10/2022 pm5:48
  • Its just burnt hahahw

    no more zenos:( 21/10/2022 pm5:48
  • I made these and they were delicious. I paired them with a homemade thousand island dressing, carmellized onion jam, and cheese. I can't eat the Animal Fries at In N' Out because of the cross contamination risk from gluten. There tasted just like I got them from the restaurant, but better and crispier than any oder I have had there. Thank you Adam!

    Si Fi 21/10/2022 pm5:48
  • Nope. Thanks, but nope. No patience here. I'll use my deep fryer that my wife gave to me. But you can make up a batch your way and bring them over. I'll eat them.

    BruceEEvans1 21/10/2022 pm5:48
  • I have confirmed this man is not a New Yorker

    Ocean’s food review 21/10/2022 pm5:48
  • 0:18 the flag is the wrong way round 😟😔

    tinfoilbottle 21/10/2022 pm5:48
  • Just realised that this is the exact method my nan uses to make her roasted potatoes. This one just had some slight alterations to accustom for the delicacy of the fries.

    Joni Boi 21/10/2022 pm5:48
  • Why

    n$$o doesn't care 21/10/2022 pm5:48
  • Now those are what we in the uk called roast potatoes.

    Great when cooked in duck fat.

    nathan pennington 21/10/2022 pm5:48
  • Made these and came out amazing!!! Did not take as long to bake in oven.

    Beverly Clark 21/10/2022 pm5:48
  • Uncle roger is about to roast this man because he said something about Jamie Oliver

    BoomGOOF 21/10/2022 pm5:48
  • Anyone else plug their ears and scream, "nope nope nope" when he crunched into the mic?

    Bryant Scott 21/10/2022 pm5:48
  • When’s the poutine video

    Melo 21/10/2022 pm5:48
  • Adam’s new asmr channel

    FNAF casual 21/10/2022 pm5:48
  • Uh oh freedom convoy supporter. Lol jk 🤣

    David M 21/10/2022 pm5:48