You may be asking yourself what gadgets have to do with french fries? Lots. Once I purchased a mandolin it changed everything about how I made oven fries. They now turn out perfectly every time. They key is having evenly cut potatoes; all the same size to ensure even cooking. While you most definitely don’t need a mandolin, I just personally found it impossible to cut potatoes evenly, thus producing unevenly cooked fries. The second thing that I found to cooking great oven fries…parchment paper. I’m not sure why I never thought of it before- so simple right? I would always get fries that stuck to the bottom of the sheet pan, would rip and crumble while flipping or removing from the pan. The parchment allows them to still brown, but not stick. And lastly, a blast of heat from the broiler at the end gives the fries a nice brown and crisp exterior while maintaining a nice, soft creamy interior.