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These oven fries aren't messy to make like regular fries, but taste just as good! Rach likes to serve them with a choice of two sauces. Prepare one or both. The fries are great alongside her Brioche Patty Melts, one of John's favorite burgers.
Ingredients
- 4 large russet potatoes with tight skins, scrub skin and pat dry
- About 4 tablespoons olive oil
- 2 teaspoons each granulated onion, garlic, fine sea salt and finely ground black pepper
- Balsamic Dipper: ¾ cup ketchup mixed with 3 tablespoons aged thick balsamic vinegar
- Dijon Dipper: ¾ cup sour cream mixed with ¼ cup Dijon mustard and 1 tablespoon horseradish
Yield
Serves: 4
Preparation
Preheat oven to 400°F, with rack at center.
Heat some water in a tea kettle.
Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges. Place in large bowl, cover with hot water and let stand 10 minutes to release starch. Drain and dry on kitchen towel, then return to dry large bowl.
Toss the potatoes with olive oil and seasonings to coat evenly.
Line a large baking sheet with foil and parchment and arrange the potatoes in even flat rows, cut-side down. Bake 30 minutes, then flip to opposite cut-side down and return to oven for 20 to 30 minutes more. Serve with dipper(s) of choice.