Crispy Oven-Baked Steakhouse Potato Chips

I absolutely love oven-baked potatoes! I know deep-fried ones are a bit better (more sweet, crispier, etc), but baked ones turn out delicious, require less work to make, and are quite a bit healthier. This time I made them with a thicker cut, steakhouse-style, or thick chunky potato fries or potato chips if you will.

To help them bake more quickly and get extra crispy, I parboiled these a little before they went into the oven. It’s not absolutely necessary, but I think they turn out more tender on the inside, crispier on the outside, and don’t need as much time in the oven (that will dry them out, sure you want them a bit dry to make them more crunchy but too much and they will be more dehidrated than cooked). This is in my opinion a fantastic alternative to deep-fried potato chips, way less oily and a lot more crunchy! It’s also more of a “set it and forget it” kind of cooking, while with deep frying you have to keep a watchful eye or else they’ll burn fast.

I also seasoned the potatoes three different ways just to have more variety and show the versatility of making these kind of potato chips, so let’s get to the recipe!

Crispy Oven-Baked Steakhouse Potato Chips

Servings: 4
Time: 45mins
Difficulty: Easy
Rating: ★★★★★
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Why settle for soggy when you can have spectacular? These chunky potatoei beauties prove that some of the best things in life are worth the wait!

Ingredients

Potatoes – 8
Flour – 1 Tablespoon
Olive Oil – A Drizzle
Garlic Powder – A Pinch
Dried Coriander – A Pinch
Smoked Paprika – A Pinch
Cayenne Pepper – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by peeling the potatoes and place them in a pan with plenty of hot water and a pinch of salt. Cook for about 10 minutes until they are almost done. Prick them with a fork or knife; you want them to be easy to pierce but still have some resistance in the center of the potato (so almost completely cooked). Drain the potatoes.
Preheat the oven to 350°F (180ºC) and line a baking sheet with parchment paper.
Cut the potatoes lengthwise into thick sticks and place them in a bowl, try and make sure you cut all of them at about the same size and thickness so they will cook evenly.

Sprinkle with a pinch of salt and flour, mix well, and shake the potatoes to coat them evenly and loosen some of the potato from the surface. This will help create a crispier texture when baking.

Arrange the potatoes on a baking tray. You don’t need to be as precise as I was, you just want an even layer, with no potatoes on top of each other.

Season to your liking. I seasoned some with a drizzle of olive oil and dried coriander, others with another drizzle of olive oil, smoked paprika, and cayenne pepper, and finally some with a drizzle of olive oil and a little garlic powder and pepper.
Bake in the oven for about 30 minutes total. After 15 minutes, remove from the oven, turn the potatoes over so that they cook evenly on all sides, and return to the oven to finish for the remaining 15 minutes.

And that’s it! When they are golden, crispy, and creamy, remove from the oven and serve. Bon appétit!

Notes: Don’t skip the parboiling, It creates that perfect contrast of fluffy interior and crispy exterior that makes these chips irresistible, this is especially important with such chuncky fries.

The light flour coating is also crucial, it absorbs surface moisture and creates those golden, crunchy edges we’re all after.

Overcrowding the pan creates steam, which is the enemy of crispiness. Give each potato fry some breathing room.

Add oil-based seasonings before baking, but save any fresh herbs for after baking to prevent burning.

These are best enjoyed fresh from the oven, but if you have leftovers, reheat them in the oven (not microwave) to restore their crispiness.

This recipe for Crispy Oven-Baked Steakhouse Potato Chips was originally created on BakeAfter.com. Esta receita de Batatas em Palitos Assadas no Forno foi publicada em português no Iguaria.com.