A recipe for Oven Fries is a must for any home cook. This recipe works perfectly with russets or yukon golds. Be sure to cut the potatoes right before roasting so that the potatoes do not discolor. (This happens if you cut potatoes too early and don’t soak in water. I advise soaking in water as that will affect the crispiness.
My family loves this recipe. It’s a total win.
Oven Fries
Course: SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesThe perfect oven fries that go with everything!!
Ingredients
2 russet potatoes cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Salt
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano
Directions
- Preheat the oven to 425 degrees F.
- Preheat a baking sheet in the hot oven for at least 5 minutes. Cut the potatoes into wedges.
- While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl.
- Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese. Please note: The Jersey Girl tosses the fries with the parsley and cheese directly on th baking sheet so that the potatoes stay hot.
