Oven “Fried” Potatotes

By awright0511

Ingredients

• Potatoes (6 medium size red-skins, or 3 Idaho (russet) potatotes), skin on
• 4 to 6 tablespoons canola oil
• Kosher salt, to taste

Details

Servings 4

Preparation

Step 1

1. Grease a large rimmed baking sheet, about 18″x13″ or thereabouts, and set it aside. Preheat your oven to 425 degrees F.

2. Wash the potatoes well, but do not peel them (unless you would like to peel them, then by all means, peel them). Slice the potatoes into chunks in whatever shape and size you choose.

Two words of caution: (one) If you make the chunks radically different sizes, they will bake at radically different rates; (two) If you make the chunks too thin, they will be nearly impossible to remove from the baking sheet without being mangled.

3. Scatter the potato chunks on the prepared baking sheet. Sprinkle with the kosher salt (I like to use lots), then drizzle with about 4 tablespoons of oil. Toss the potatoes to coat them evenly with the oil, adding more oil if necessary. The potatoes should not be dry. You’re going to be roasting these fries, and if they’re dry, they’ll burn.

4. Place the potatoes in the center of the preheated oven, and bake for about 20 to 25 minutes or until deeply golden brown, turning the potatoes after about 15 minutes to ensure even browning.

5. Sprinkle with a little more kosher salt, to taste, when they’re still piping hot.