Thank goodness it’s Friday! Thank goodness it’s Fry-day!
The other day I was practicing spelling words with my older son, Travis. The word was “not” and he spelled it “k-n-o-t.” Correct but why would he take the hard way around? I will admit that making these French fries is harder than throwing some Ore Idas on a baking sheet or going through the drive-thru, however I think you’ll be pleased with the fresh results. This recipe was even endorsed by my younger son during an interview for his school’s Pre-K-K email newsletter: “Andrew’s favorite food is potatoes especially the ‘French fried potatoes my mom makes.’ ”
|Oven Baked French Fries|
- 2 medium russet potatoes, washed and scrubbed
- 1 T olive oil (or more to cover)
- ¼ t salt, or more to taste
- ¼ t garlic powder, optional
Preheat oven to 450.
Slice the potatoes lengthwise into 12 wedges each (if too long, cut the length in half). Toss the potatoes in a medium bowl with olive oil. Spray your baking sheet with a non-stick spray like Pam. Spread potatoes onto the baking sheet in a single layer. Roast for 20-25 minutes turning at least once (I flip them more often because I like the brown crisp on all sides) or until lightly browned and crispy on the outside. Sprinkle with salt (and garlic powder if you choose).