For years I would try to make homemade french fries in the oven and they would turn out mushy, greasy and under cooked, if that even makes sense [I was terrible at cooking]. I finally learned the trick to make oven baked fries that are crunchy on the outside and fluffy and pillowy on the inside.
Take 3-4 russet potatoes. Wash. Cut into wedges… Turn the oven on to 400 degrees and go ahead and put in the cooking sheet you’re going to bake on, so it gets nice and hot and will literally sizzle when you set down the fries. Let it heat up for 15 minutes so the oven and sheet are very hot.
And now here’s the secret: Parboil the cut up wedges for 5 minutes on the stove. When you do that, the starch is released from the potato and allows the potato to cook differently in the oven. Let them drain in a strainer in the sink and pat off as much of the water as you can. The less water, the better they are going to crisp in the stove. You don’t have to deep fry something for it to get crunchy.
Once the parboiled wedges are dry, toss in olive and place on your hot hot hot cooking sheet which is covered with foil. When you set them on the hot sheet, you should hear them immediately start to fry. Season with salt and pepper and paprika [for color] and bake for at least 20 minutes, until golden at 400 degrees.