Oven Baked French Fries

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

In his book, Food Rules, Michael Pollan wrote rule #39: “Eat all the junk food you want as long as you cook it yourself.”  So grab your new bottle of olive oil and box of Kosher salt and get cookin’ – it’s Fry-day after all!

Ingredients

1. 2 medium russet potatoes, washed and scrubbed
2. 1 T olive oil (or more to cover)
3. ¼ t salt, or more to taste
4. 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).