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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!
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. Â¾â€� chunks).
These were very good. Came out crispy on the outside and soft on the inside. Thank you