Vegetable fries
Photo: Hannah Whitaker
Sizzling veggie fries can be yours at home, baked in the oven—no deep fryer required.
(Oven-Baked Steak Fries shown first on right)
Serves 4


  • 2 large russet potatoes (about 1 pound each), scrubbed
  • ¼ cup canola oil
  • 1½ tsp. kosher salt
  • 1 tsp. ground black pepper


Active Time: 15 minutes
Total Time: 50 minutes

Preheat oven to 475°. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut potatoes in half lengthwise and then cut each half into 6 long wedges. Submerge potatoes in a large bowl filled with hot water and soak 10 minutes. Drain, rinse, and pat dry with paper towels.

Toss potatoes with oil, salt, and pepper. Arrange, without crowding, in a single layer on prepared baking sheets. Cover each pan tightly with aluminum foil. Bake 5 minutes; remove foil; bake 15 minutes more. Flip potatoes and rotate pans, then bake until browned and crisp at the edges, 10 to 15 minutes more.

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