Low-Calorie French Fries

Skip the fryer. These potato wedges get their crunch from high oven heat and a cold-water soak, not a vat of oil. Two medium potatoes, a spritz of cooking spray, and 20 minutes in a hot oven.

Soaking the cut potatoes in cold water for 20 minutes pulls out excess surface starch. That’s what prevents them from steaming and going limp in the oven. Dry them thoroughly after soaking. Any water left on the surface fights against browning and you’ll end up with soggy wedges instead of crisp ones.

Leaving the peel on is smart for two reasons. The skin crisps up better than bare potato flesh, and it holds the wedge together so they don’t fall apart when you flip them.

Chef Tips

• Pat the potatoes bone-dry with paper towels after draining. This is the single biggest factor in getting crispy results from oven fries.
• Arrange wedges in a single layer with space between each piece. Crowding the pan traps steam and gives you soft, pale fries.
• Flip or stir the wedges halfway through baking so both sides get direct contact with the hot pan.

Variations

• Toss with smoked paprika and garlic powder before baking for a smoky, savory twist.
• Sprinkle with chili powder during the last few minutes of baking for a spicy kick that blooms in the heat.
• Try sweet potatoes instead. They caramelize faster, so check them a few minutes early.