OVEN ROASTED POTATO FRIES
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Recipe adapted from a recipe by Chuck Hughes
Ingredients
- 4 large, russet potatoes – scrubbed but not peeled
- 4 tablespoons, il Fustino Arbequina EVOO
- pinch, sea salt
- freshly ground pepper
- dash, smoked paprika
- dash, steak spice seasoning (optional)
Directions
Heat oven to 425 degrees
Cut the potatoes into nick thick “handcut fry slices” put in a large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with EVOO, sprinkle with salt, pepper and paprika. Bake until tender and golden crispy outside. about 40 minutes.
When out of the oven, immediately hit them with a dash more salt and pepper or steak spice seasoning.
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