Thick Cut Oven Roasted Fries
Crispy oven-roasted thick-cut fries made from unpeeled russet potatoes.
Servings: 4 servings
Ingredients
Ingredients
- nonstick vegetable oil cooking spray
- 2 poundsunpeeled russet potatoes scrubbed and cut lengthwise into 1/2 to 1/3-inch wedges
- 2 tablespoonsvegetable or canola oil
- kosher salt and freshly ground black pepper to taste
Instructions
Instructions
- Preheat the oven to 450°F and place a rack in the center position. Spray a large, rimmed baking sheet with nonstick vegetable oil cooking spray.
- Put the 2 pounds of scrubbed, unpeeled russet potato wedges (cut lengthwise into ½ to ⅓-inch wedges) in a large bowl. Add 2 tablespoons vegetable or canola oil and toss until all wedges are evenly coated.
- Sprinkle kosher salt and freshly ground black pepper over the potatoes to taste and toss again to distribute the seasoning.
- Arrange the potato wedges in a single layer on the prepared baking sheet with some space between pieces (do not overcrowd; use a second sheet if necessary). Place the cut sides down when possible for better browning.
- Roast in the preheated oven until the potatoes are tender and browned in spots, about 45 minutes, turning the wedges once or twice during cooking (about every 15 minutes) to promote even browning.
- Remove from the oven, taste and adjust seasoning with additional kosher salt and freshly ground black pepper if desired, then serve immediately.
Equipment
- Oven
- Rimmed baking sheet
- Large Bowl
- Tongs or spatula
Notes
Try serving withWhole Grain Mustard Aioli.
For a Paleo diet, use avocado or olive oil instead of vegetable.
For a Paleo diet, use avocado or olive oil instead of vegetable.