Easy Homemade Oven Fries
Make this healthy version of home fries your own creation by adding different toppings. I love making these fries and topping them with chopped fresh rosemary near the end of the roasting time. This potato recipe can also be used to make potato nachos by topping the roasted potatoes with cheese, bacon and fresh chives. This recipe can easily be halved.
Equipment
- 2 baking sheets
- tin foil
Ingredients
- 4 Russet potatoes
- 4 tbsp extra virgin olive oil
- 2 tsp kosher salt (substitute table salt but use only 1 tsp)
- 1 tbsp fresh rosemary chopped
Instructions
- Line two baking sheets with tin foil.
- Peel potatoes and cut each potato into 8 wedges (about ½" thick)
- Rinse the starch off the potatoes by putting them in a bowl of cold water and then immediately draining it. (Note: If you are not ready to roast them, they can be left in cold water for up to 2 hours.)
- Place the potatoes in a large (8-litre) pot and add cold water to cover the potatoes by 1". Add 1 tsp of kosher salt. Put a lid on the pot but only to partially cover it. Bring the potatoes to a boil on high heat, but only boil them for 3 minutes.
- Drain the potatoes in a colander but do this gently so that you do not break your potato wedges. Spread them onto a paper towel lined baking sheet and pat dry. These can sit at room temperature for up to an hour.
- Preheat your oven to 450°F and then place the baking sheets in the oven. You want the baking sheets to preheat so that when you add the fries the sheets are hot.
- Put the potatoes in a large bowl and add the olive oil. Gently toss the potatoes to coat them with the oil.
- Remove the hot baking sheets and place the potato wedges onto the sheets arranging them at least ½" apart.
- Roast the potatoes in the oven for 20-30 minutes but after 8 minutes flip the fries and rotate the pan. Do this at least three times. (If you are using chopped fresh rosemary: After the potatoes have roasted for 20 minutes, remove them from the oven. Sprinkle the chopped fresh rosemary on the potatoes and return them to the oven for another 5 minutes.)
Nutrition
Serving: 1- sixth of the friesCalories: 196kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 783mgPotassium: 592mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 8mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
Fantastic recipe! I’ve made these twice now. The first time I used russet potatoes and the second time I used yellow potatoes. Both are delicious, but I recommend trying them with the yellow potatoes! They’re a personal favourite of mine and the fries come out a beautiful gold colour! They make a nice side with eggs, bacon and freshly sliced Roma tomatoes!