- 4
- 10 mins
- 10 mins
Ingredients
- 2 large Russet potatoes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons smoked Spanish paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
Preparation
Step 1
1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
2. Cut each potato in half lengthwise, then slice each half lengthwise into 1/2-inch-thick wedges. Fill a large bowl with cold water and soak the potatoes for 1 minute to remove the excess starch. Drain and repeat two or three times, until the water runs clear. Drain again, then pat the potatoes dry with a clean kitchen towel.
3. In a large bowl, stir together the olive oil, garlic, paprika, salt, cumin, cayenne pepper, and pepper. Add the potato wedges and toss until they’re evenly coated. Arrange the potatoes in a single layer on the baking sheet.
4. Bake for 30 minutes. Using a thin metal spatula, flip the fries and continue to bake until crisp and browned on the other side, 10 to 20 minutes more, depending on just how crisp you like your fries. Taste and, if desired, season with more salt. Tuck into the fries while steaming hot.