Oven-Roasted FriesPhoto by Antonis Achilleos
Thick-cut oven fries are delicious—and so easy, especially if you don't have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
2 tablespoons canola oil
Preparation
Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.
Recipe notes
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