The Cornstarch Trick for Extra Crispy Homemade Fries

Prep Time: 15 minutes
Soak Time: 30 minutes
Cook Time: 20–40 minutes (depending on cooking method)
Total Time: 65–85 minutes
Yield: 4 servings
Difficulty Level: Easy

Wash and cut the potatoes into evenly sized fries, about 1/4 inch (6 mm) thick. Keeping the pieces uniform helps them cook evenly.
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. This removes excess starch and helps create a crispier texture.
Drain the potatoes thoroughly and pat them completely dry with clean kitchen towels or paper towels. Any remaining moisture can prevent the fries from crisping properly.
Transfer the dried potatoes to a large bowl. Sprinkle the cornstarch evenly over the fries and toss until every piece is lightly coated. The potatoes should look slightly dusty but not heavily covered.
Drizzle with the vegetable oil and add the salt, garlic powder, paprika, and black pepper if using. Toss again until evenly coated.
For oven-baked fries, preheat the oven to 425°F (220°C). Arrange the fries in a single layer on a parchment-lined baking sheet, leaving space between each fry. Bake for 35–40 minutes, flipping halfway through, until deeply golden and crispy.
For air-fryer fries, cook at 400°F (200°C) for 15–20 minutes, shaking the basket every 5 minutes until the fries are crisp and browned.
For deep-fried fries, heat oil to 350°F (175°C) and fry in batches for 4–6 minutes until golden brown and crunchy.
Remove the fries and immediately season with additional salt if desired. Serve hot while the exterior is at its crispiest.

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