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Bon Appétit

Oven-Roasted Fries

By Suzanne Tracht

4.7

(39)

Image may contain Food Bread and Plant
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

  1. 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.

TagsRusset PotatoPotatoRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganWeeknight MealsEasyRoastBon Appétit

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