These delicious thick-cut fries couldn’t be any easier to make! I served them with a smoky Chipotle Mayo dipping sauce along side grilled burgers…sooo good!
Instead of using non-stick spray on the baking sheet, I lined it with parchment paper. In the past, I’ve had potatoes stick to the pan even with the non-stick spray but there was non of that nonsense with the parchment — it worked perfectly! Parchment paper can be found in the grocery store by tin foil, plastic wrap and plastic baggies. I use it all the time for baking.
For the Chipotle Mayo: mix 2-4 teaspoons of minced canned chipotle chiles in adobo with about 1/2 cup of mayonnaise and a squeeze of fresh lime juice (use more or less chiles depending on the desired amount of heat).
-adapted recipe from Bon Appétit Magazine
Thick-cut oven fries are delicious—and so easy, especially if you don’t have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.
Yield: Makes 4 to 6 servings
Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
2 tablespoons olive oil
Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with olive oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.