ROASTED FRENCH FRIES

ROASTED FRENCH FRIES

Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 568

• 1 ½ lbs. russet potatoes (about three large), scrubbed
• ¼ c. vegetable oil
• ½ t. salt (I used Lawry’s Seasoned Salt)
• ¼ t. freshly ground black pepper

Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface. Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet.

Bake for 15 minutes. Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.