These were a big hit with the whole family. They are baked, not fried. But they don't get mushy and soggy like most baked fries. The only oil they have is the oil drizzled to lightly coat the outside and grease the pan.
Ingredients:
Russet potatoes, peeled and cut lengthwise into evenly sized wedges
Olive oil
salt and pepper
Directions:
Preheat the oven to 450°F. Peel and wedge potatoes. Place the potato wedges in a large mixing bowl and cover with hot, salted water. Soak for 15-30 minutes. Lightly grease the pan with oil to coat a rimmed baking sheet. Sprinkle the pan with salt and pepper.
Drain the potatoes. Spread them out onto paper towels or a clean dish towel. Pat dry with other towels. Dry the bowl which the potatoes were soaking in and put the dry potato wedges back in the bowl. Drizzle with olive oil and use your hands to turn the potatoes so they are all lightly and evenly coated with the oil. Spread out on the baking pan and sprinkle with salt and pepper. Bake until golden brown, about 20-30 minutes, rotating the pan about halfway through.
I don't have a picture right now. I forgot to take them in the excitement when everyone liked them. :-) I will try to remember to take pictures next time.
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