4 Reviews

I make these but substitute sweet potatoes for the russet. I also find that draining the wedges in hot water through our colander and a few shakes is sufficient. The paper towels are sorta unnecessary. I also save on aluminum foil by covering the first baking sheet with an inverted sheet of the same size. Lastly, I dump them on a wire cooling rack to drain. I'm a cheapskate and cannot bear to use a bunch of paper towels and foil for fries, no matter how delicious they turn out.

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Morgan B. February 29, 2016

Very simple and easy! I left the skins on and they turned out great. I sometimes have difficulty with oven fries sticking to the pan, and not a single fry stuck!

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Cook4_6 August 24, 2010

This is my standard recipe for oven fries and roasted potatoes. I got it from America's Test Kitchen Cookbook - my favorite cookbook! This method works great with Yukon Gold Potatoes, diced large (aprox. ¾� chunks).

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CindyMarie February 06, 2009

These were very good. Came out crispy on the outside and soft on the inside. Thank you

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looneytunesfan May 10, 2006
Oven Fries