2013-09-12 / From The Garden

Roasted Hand Cut Kennebec French Fries

Six large Kennebec potatoes sliced into large wedges 1 tsp. coarse sea salt Freshly ground pepper ¼ cup extra virgin olive oil or substitute oil spray on the foil

Preheat oven to 400°. Wash potatoes and cut into wedges. Place in a bowl of ice water for ten minutes. Pour the olive oil into a large bowl. Remove from the ice water, pat dry and place into the bowl with olive oil and toss. Add the sea salt and toss again.

Place the potatoes on cookie sheet lined with tin foil and bake in oven for 20 minutes. Turn once and bake for another 20 minutes. Potatoes are done when you can easily poke a fork through the center. Remove from the oven and serve immediately.

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