Thick-Cut Oven Fries

Adjust oven rack to lowest position and heat oven to 425°F (220°C).

Generously spray a rimmed baking sheet with vegetable oil spray. Pour vegetable oil into the prepared sheet and tilt the sheet until the surface is evenly coated with oil.

Halve the Yukon Gold potatoes lengthwise.

Turn potato halves cut sides down on a cutting board. Trim a thin slice from both long sides of each potato half; discard trimmings. Slice potatoes lengthwise into ⅓- to ½-inch-thick planks.

Combine water and cornstarch in a large bowl, ensuring no lumps of cornstarch remain on the bottom. Microwave, stirring every 20 seconds, until the mixture begins to thicken, about 1 to 3 minutes. Remove from microwave and continue to stir until the mixture thickens to a pudding-like consistency. If necessary, add up to 2 tablespoons of water to achieve the correct consistency.

Transfer the potato planks to the bowl with the cornstarch mixture and toss until each plank is evenly coated. Arrange planks on the prepared baking sheet, leaving small gaps between them. Some cornstarch mixture will remain in the bowl.

Cover the baking sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

Remove the foil from the sheet and bake until the bottom of each fry is golden brown, 10 to 18 minutes. Monitor carefully to prevent scorching.

Remove the sheet from the oven. Using a thin metal spatula, carefully flip each fry. Return the sheet to the oven and continue to bake until the second sides are golden brown, 10 to 18 minutes longer.

Sprinkle fries with ½ teaspoon of salt. Using the spatula, carefully toss the fries to distribute the salt. Transfer fries to a paper towel-lined plate and season with additional salt to taste. Serve immediately.