Thick Cut Oven Roasted Fries
These fries, seasoned with Kosher salt make the perfect side dish for almost anything!
Servings: 4 servings
Ingredients
- nonstick vegetable oil cooking spray
- 2 pounds unpeeled russet potatoes, scrubbed and cut lengthwise into ½ to ⅓-inch wedges
- 2 tablespoons vegetable or canola oil
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 450°F. Spray a large, rimmed baking sheet with nonstick spray.
- Toss the potato wedges with the oil in a large bowl. Sprinkle the potatoes generously with salt and pepper; spread in a single layer on the prepared baking sheet.
- Roast the potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.
Notes
- Try serving with Whole Grain Mustard Aioli.
- For a Paleo diet, use avocado or olive oil instead of vegetable.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 302mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg