Ready in 1h
Leave the skins on the potatoes for extra texture and fiber.
1. Preheat the oven to 425 degrees.
2. Cut each potato into 1/4-inch thick planks. Cut each plank into 1/4-inch thick fries. Make them as uniform as possible for even cooking. Place them in a large bowl and toss with the oil. Place in even rows on parchment lined baking sheets, leaving space between each fry for even browning.
3. Bake in the oven for 12 minutes, flip the fries over on the sheets and continue to bake until they are light golden brown, about 10 to 12 minutes more. Season with salt while warm.
Don't overcrowd the pans. Taking the time to lay out the fries in even rows ensures the best outcome.
foodology101 4y agoI make these quite often, and I've not had the same trouble with them sticking to the paper. Our kids new favorite is to add Penzey's salt free italian seasoning to the oil before tossing with the potatoes.
HONYDO 4y agoI really didn't like this recipe. It stuck to the paper so maybe I will just put them on the pan next time & see how it work. Worth giving it another try. Other than that they were good.