Skip to main content
Epicurious
Bon Appétit

Roasted Jumbo French Fries

3.8

(12)

Recipe information

  • Yield

    Serves 4

Ingredients

4 large long russet potatoes (about 14 ounces each)
2/3 cup olive oil

Preparation

  1. Preheat oven to 400°F. Rinse potatoes thoroughly with cold water; wipe dry. Cut each potato lengthwise into quarters. Combine potatoes and olive oil in large bowl; toss to coat will. Arrange potato quarters, 1 flat side down, on baking sheet. Bake 30 minutes. Using metal spatula, turn potatoes onto second flat side. Continue to bake until potatoes are tender and deep brown, about 30 minutes longer. Season potatoes with salt and pepper. Serve hot.

TagsRusset PotatoPotatoRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerRoastBon Appétit
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.