Oven-Fried Potatoes

Name: Oven-Fried Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 40 min

Prep: 5 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 5 min
Cook: 35 min

Yield: 4 servings

Ingredients

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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.