Oven Fries

Oven Fries
Photo by Scott Phillips


  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • Fleur de sel or other coarse salt, or Lemon-Fennel Salt
  • 2 large russet potatoes (about 1-¾ lb. total), peeled and cut lengthwise into ¼- to ½-inch-thick sticks

Choose a pot large enough to hold the potatoes without crowding (4 to 5 quarts) and fill it with cold water. Drop the potato sticks into the water to rinse off the starch. You can immediately remove the potatoes from the water and proceed to the next step. Or if you want to prep the potato sticks...

View full recipe at Fine Cooking


Variations on Oven Fries

  • Oven Fries
    • 1/2 teaspoon freshly ground black pepper
    • 2 teaspoons kosher salt
    • 3 tablespoons olive oil

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