There are French fries from the freezer section and then there are oven-roasted potato fries. Both are yummy and delicious in their own right but if they are made at home, using a little olive oil and salt, they aren’t bad for you either. Potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid and iron.
You can use any kind of potatoes. Yukon gold is a favorite in my house and you can never go wrong when using colorful potatoes. Seriously, who doesn’t like purple potato fries? You can cut your potatoes into any shape you like. My family, especially Stew, loves small chunks. The other fun thing about homemade potato fries is that they can be cut into a variety of shapes: chunks, slices, sticks and if your feeling really motivated, small cookie cutters work as well. This recipe pairs nicely with steak, chicken and fish!
Oven-Roasted Potato Fries
- 2 pounds of all-purpose potatoes
- 2 tbs. olive oil
- 1 tbs. sea salt (you can add more after they are baked. A little salt goes a long way)
- Preheat oven to 400 degrees.
- Clean potatoes by scrubbing them gently and cut them into desired shape and size.
- Lay potatoes on a baking rack and gently drizzle them with olive oil and sprinkle with salt. Toss to combine.
- Bake for 45-50 minutes, tossing the potatoes every 10 minutes or so to make sure they don’t stick and get evenly browned and crispy.