Ingredients
- 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne, optional
Directions
Preheat the oven to 450 degrees F.
Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
Transfer potatoes to a serving dish and serve immediately.
Photo: Oven-Fried Potatoes Recipe
















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By riderfan1
on April 29, 2013
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They were good, but really stuck to the pan. Mine cooked in less time were done in 25 minutes
By lana0800
on April 12, 2013
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I don't know what I did wrong, but they came out terrible. Burnt on the bottom, soggy on top. The potatoes did not crisp up. Will not make again.
By Megperks28
Boston
on November 14, 2012
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These were SO easy and delicious! I skipped the cayenne since I was all out but they still came out perfect. I like mine really crispy on the outside so I cooked them a little longer. Even with the longer cook time, the were still soft in the middle. Perfect oven fries :
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