Heat oven to 450 degrees F.
Peel your potatoes if you wish; scrub them well if you do not. Cut potatoes into just-shy-of 1/2-inch batons. Place in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. If potatoes come to a boil in this time (mine usually do not), reduce the heat to medium. Otherwise, when timer rings, whether or not the potatoes have boiled, test one. You’re looking for a very “al dente” potato — one that is too firm to eat enjoyable, but has no crunch left. A good sign that they’re not too cooked is when you roughly tumble them into a colander, only one or two break.
Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot and rolls easily around the pan.
Drain your potatoes and immediately spread them on oiled baking sheet in one layer. Drizzle with last tablespoon of olive oil, sprinkle with salt and roast for 20 minutes, until golden underneath. Toss potatoes around to encourage them to color evenly and return them to the oven for another 5 minutes. Repeat this 1 or 2 more times (for me, 30 minutes total roasting time is the sweet spot), until your “fries” are deeply golden, brown at the edges and impossible not to eat.
Season with more salt while they’re hot, pile them on a platter and dig in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 896.8mg||24 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 32.5g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 186
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!