I discovered these oven fries at the end of my new Rachael Ray cookbook, Week in a Day, a few months ago, and Joe and I both loved them. They are great because they are fully cooked and crispy too.
Peppery Oven Fries:
Preheat oven to 375˚.
Step 1: Cut 2 potatoes lengthwise into 3/4" wedges.
Step 2: Soak potatoes in salt water for a few minutes.
Step 3: Chop a tablespoon of fresh thyme.
Step 4: Drain and pat potatoes dry. Toss with 1 tablespoon olive oil, thyme, salt and lots of pepper.
Step 5: Lay out on baking sheet in a single layer.
Step 6: Bake for 20 minutes at 375˚. Remove from oven. Turn oven up to 450˚. Place the fries back in the oven for 15 minutes.
Allow to cool a few minutes and enjoy!
Peppery Oven Fries:
Preheat oven to 375˚.
Step 1: Cut 2 potatoes lengthwise into 3/4" wedges.
Step 2: Soak potatoes in salt water for a few minutes.
Step 3: Chop a tablespoon of fresh thyme.
Step 4: Drain and pat potatoes dry. Toss with 1 tablespoon olive oil, thyme, salt and lots of pepper.
Step 5: Lay out on baking sheet in a single layer.
Step 6: Bake for 20 minutes at 375˚. Remove from oven. Turn oven up to 450˚. Place the fries back in the oven for 15 minutes.
