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