The video begins by highlighting the issues with typical homemade oven fries.

• Most oven fries recipes result in fries that are pale, tough and burned on the ends, flabby, and mealy inside.
• The video aims to solve these common problems, with the host noting that the co-host cooked over 10 pounds of potatoes daily for three weeks to perfect the recipe.

The process of ensuring a good flavor for the oven fries is explained.

• The key to French fry flavor is slightly oxidized oil, which is achieved by using a combination of baking spray and vegetable oil.
• The lecithin in the baking spray helps spread the vegetable oil evenly on the baking sheet, allowing the use of only three tablespoons of oil.

The video shows how to properly prepare the potatoes for the oven fries.

• Yukon Gold potatoes are chosen for their thin skin, which means no peeling is required.
• Potatoes are cut into planks instead of wedges or matchsticks to ensure flat sides for better browning and less flipping.

Cornstarch is used to create a crisp exterior on the fries.

• Three tablespoons of cornstarch are mixed with water and microwaved to create a slurry.
• The potatoes are coated with this slurry to ensure they crisp up in the oven.

The video describes the roasting process for the oven fries.

• The fries are arranged on the prepped baking sheet with space between each for even cooking.
• They are covered with greased aluminum foil and roasted at 425 degrees on the lowest oven rack, with the foil removed partway for browning.

The final steps and the taste test of the oven fries are shown.

• After the second side is browned, the fries are seasoned with salt while hot.
• The fries are blotted to remove excess grease and served with ketchup.
• The fries have a crispy exterior and a creamy interior, showcasing the success of the recipe.