Ingredients
2 large russet potatoes, scrubbed clean and sliced into ⅓”-thick shoestrings
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
Mixed herb seasoning (optional)
Ketchup, for serving
Preparation
Step 1Preheat oven to 375° and brush a large baking sheet with 1 tablespoon oil. Add potatoes and season with salt and pepper, then toss until evenly combined. Spread potatoes in an even layer, making sure each fry is spaced apart. Brush remaining 1 tablespoon oil on fries, then sprinkle with herb seasoning, if using.Step 2Bake until fries are golden, flipping halfway through, about 30 minutes total.Step 3Serve while hot.
But who wants to deep fry in a huge pot of oil every time they want fries? Not I. It’s just not worth it. But these? These are worth it. They’re worth the 30 minutes, the easy clean-up, and the relatively measly 2 tablespoons of extra-virgin olive oil. Like any fried foods, they turn limpy and soft within 30 minutes of coming out of the oven, which is why I’ve kept the yield small enough in this recipe so that you can have fresh fries every time. If you know you’re serving more than just a couple of people, feel free to double or triple the amount—but do make sure you’re using more sheet trays as well, so that there is plenty of spacing around each fry for the perfect crispiness. If you’ve made these, drop us a line and let us know how you liked ’em! What spices did you put on yours?
