I guess if I say “baked” then of course they’re in the oven and I don’t also need to say “oven fries” but… oh well. That’s what this post is gonna be called.
So we bought all these potatoes because, well… I’ve been making stews lately and potatoes are good in there (I might use 1-2 in a huge pot though), and the baked potato leek soup? Holy crud is that GOOD. And baked potatoes are easy and quick to make (well quick in the microwave) and a great vehicle for lots of fats – butter, sour cream, cheese, bacon…
But we bought too many. Like, way too many. Because they were cheaper per pound if you buy the big giant bag that 2 people living alone don’t need to buy. So they started to sprout a little and my husband was all like, “Make something with potatoes for dinner please!”
So instead of something WITH potatoes, I just made a big batch of oven fries. And we ate them with cheese melted on top, and dipped in sour cream, and they were GOOD. Not the healthiest dinner but a normal-sized serving of these fries would be a great accompaniment for burgers or whatever.
So you start out with an oven preheated to 375 degrees Fahrenheit.
Scrub your potatoes and dry them well, then slice into thin wedges. If they’re too thick… well I guess that would be okay too, but they might take longer to cook and wouldn’t get as crispy.
Toss the wedges with a generous glug of olive oil, then spread in a single layer on a foiled baking sheet. Grind/sprinkle sea salt over the whole thing. (I got a sea salt grinder and I LOVE it.)
Bake them for 40 minutes. Then take them out. They’ll look brownish around the edges like this.
Flip them over, and pop them back in the oven for another 15-20 minutes.
And when they come out they’ll be so goldeny brown and delicious and crispy. And your husband might look lovingly into your eyes and say…
“I really like sea salt, Emily.”
Me too, babe. Me too.