Potatoes are definitely in my top 5 foods. Maybe top 3. Somewhere in between nutella and deep dish pizza. I don’t know why I love potatoes so much. I think it might be because my mom hates potatoes so she seldom made them for us growing up. Unfortunately, my favorite potato preparation, french fries, are not exactly healthy. Why are the foods that taste the best always the most unhealthy? Why can’t my favorite food be plain, steamed broccoli? Or plain grilled chicken breast. Yuck!
My Grandma used to make potatoes similar to these oven fries and I called them banana potatoes. Only there were no bananas in them. But they were shaped like bananas. I was a weird kid, what can I say? These potatoes aren’t too unhealthy. I mean, I don’t know how much nutritional value there is in potatoes, but they are baked, not fried. And, they are baked using canola oil, which I believe is one of the healthier oils. So compared to McDonalds fries, which I believe to be the gold standard, these are super healthy!!
Here is what you’ll need
Cut the potatoes into wedges
Soak them in hot water for 10 minutes
Cover the pan in canola oil
Tilt the pan to fully cover
Drain the potatoes
Spread them out on a towel
Dry them completely
Add a little canola oil to the bowl
Add some seasoning
And salt and pepper
Put the potato wedges back in the bowl
Toss to coat the potatoes
Put them on the pan
Arrange them in an even layer
Cover and begin to bake
If you are like me, eat with ketchup. If you are like Cliff, eat with nacho cheese.
- 3 russet potatoes, peeled (my potatoes were tiny, so i used 5)
- 1/4 cup plus 1 teaspoon canola oil
- kosher salt and black pepper
- any other seasoning you like, I used fajita seasoning
- Preheat oven to 475 F with a rack in the lowest position.
- To cut the potatoes into wedges: Cut the potatoes in half lengthwise and then cut each of those halves in half lengthwise so you end up with each potato quartered. Slice each quarter into 2 or 3 wedges (lengthwise again), depending on how thick you want your fries.
- Add all of the wedges to a large bowl and cover with hot water. Set aside for 10 minutes. Meanwhile, grab a large rimmed baking sheet and coat it with 1/4 cup of the canola oil. Tilt the pan to ensure the oil is spread in an even layer.
- Drain the potatoes and spread them over a dishtowel or layer of paper towels. Dry them thoroughly. Dry the bowl the potatoes were soaking in, and then add the wedges back to the bowl. Toss them with the remaining teaspoon of canola oil. Transfer the wedges to the prepared baking sheet and spread them in a single layer. Cover the pan with foil.
- Bake for 5 minutes, then remove the foil and continue baking for 15-20 minutes, or until the bottoms of the potatoes are golden brown. Remove the pan from the oven and flip each of the wedges over. Return to the oven and bake for 7-10 minutes longer, or until golden and crisp.