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Oven Fries
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Description
These oven fries are crisp on the outside, and cooked perfectly on the inside. Leaving the skin on saves prep time. Make sure the potatoes are really dry before you put them on the pan. The key to these is having a single layer of potatoes on the pan and using a hot enough oven. Enough oil helps too! We eat these almost every week—they’re so good and so easy.
Ingredients
- 2 pounds Russet Potatoes
- ¼ cups Canola Oil (or More If Needed)
- 1 teaspoon Salt (or More To Taste)
Preparation
Preheat oven to 425ºF.
Wash your potatoes and if desired, peel them. Cut your potatoes into equal-sized wedges. I like mine between 1/2 and 3/4-inch thick. This means you will get about 8-10 wedges from each 1/2-pound potato.
If you’re not cooking them now, place the potato wedges in a bowl full of cold water. If you are cooking them now, dry them off completely with a paper towel or kitchen towel.
In a medium-large bowl, use your hands to toss the potatoes with the canola oil, enough to cover every wedge completely. Season with salt. Mix well.
Spread out potatoes on an aluminum half-sheet pan, making sure they’re in a single layer. Use 2 pans if you need to.
Place in the preheated oven and bake, stirring occasionally, for at least 25 minutes. They should be brown and smell delicious when they’re done.
Serve immediately.
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