This is an easy way to cook up some potatoes but still satisfy that French fry craving.
Play around with the seasonings. If you have any spice blends, they’re fun to use on these potatoes. You can go simple, with just salt and pepper, or add some paprika, garlic, rosemary, taco seasoning… whatever you like.
- 1 pound Russet potatoes, scrubbed
- 1 Tbs olive oil
- 1/4 tsp salt
- Scrub the potatoes but don’t bother peeling. Cut the potatoes into 1/4″ thick slices, then turn the slices onto their sides and cut into 1/4″ strips. I find this easiest to do if I slice 1/4″ off the ends first and cut the ends into 1/4″ strips separately. Then you can stack the first 1/4″ slices and cut through them all at the same time to form the strips. If you’re in a hurry, just cut into chunks. If you’re using fingerling potatoes, just leave them whole! Note that the ones in the picture are not overdone! I used a mix of red, white and purple potatoes that I bought at the farmer’s market.
- Soak in a bowl of hot water for 10 minutes while you heat the oven to 450 F. (If you’re in a hurry, you can skip this step but it does something about removing some of the starch.)
- Drain the potatoes and pat dry with a towel or paper towels. Mix in a bowl with the oil and salt.
- Spray a baking sheet with olive oil and spread the potatoes out in a single layer as much as possible. Bake 30 minutes or so, then turn over and bake another 5-10 minutes. Watch them the last few minutes as they can quickly go from perfect to overdone!
- Note: I often jazz these up a bit with various seasonings that I add with the salt. It’s a great way to use herb mixes you bought for some particular recipe or were given as a gift. I almost always add paprika to them as well.
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