Brush a large metal non-stick baking tray with 1 tbsp of vegetable oil. If your tray isn't non-stick, line the tray with non-stick foil instead. (*tip 1)
4 tbsp olive oil
Cut the potatoes into 1 cm (about 3/8 of an inch) thick slices (no need to peel).
700 g (1.5 lbs) of floury potatoes
Sprinkle the sliced potatoes with the cornflour and transfer to the oiled baking tray.
1 tbsp cornflour
Sprinkle with the salt, pepper, and paprika, then drizzle on the rest of the oil (3 tbsp).
1 tsp salt, ½ tsp black pepper, ½ tsp paprika
Toss everything together with your hands so the fries are fully coated in the oil and arrange the chips in a single layer. Try to ensure they’re not touching too much.
Cover the tray in a piece of foil that’s been greased with a little vegetable oil.
Place in the oven for 10 minutes, then remove the foil and cook for a further 10 minutes.
Turn the fries over using a spatula and cook for a final 5-10 minutes until golden brown and crisp.
Transfer to a serving dish and serve.
Video
Notes
*Tip 1 - Stop the chips sticking to the trayIt's really important to either use a non-stick baking tray, or to line the tray with non-stick foil. The starch in the chips will mean they REALLY want to stick to the tray.What are the best type of potatoes to use?I use Maris Pipers - which are a floury potato. This ensures the potatoes have a lovely fluffy interior. King Edward, Rooster and Russet also work great. Recipe Inspiration Source:(I do mine slightly differently in that I don't use a cornstarch slurry. However this is a great resource to understand the different effects of different ways of baking chips/fries)https://www.cooksillustrated.com/articles/572-really-good-oven-friesNutritional information is per serving. This recipe serves 4.