Warning: Insanely Addictive.
The edges are crispy and savory while the insides are soft and piping hot. They’re so much better than the fries you buy at the concession stand or a fast food restaurant, because they’re actually made from potatoes. They’re easy to make and even easier to devour. Just writing this makes me want to whip up a batch and chow down. In my bed. While watching an ANTM marathon.
You can use regular or sweet potatoes for this recipe, or even mix them up in the same batch, which I do here. These fries are already healthy (and totally natural!), but you could make them have a lower glycemic index than starchy russets by choosing waxy potatoes, such as new potatoes or red potatoes. Really, this is the perfect college recipe – healthy, easy, tasty – so memorize it. It will get you through the rest of your college career, I guarantee it.
1 pound waxy potatoes, such as red potatoes
1 pound sweet potatoes, cut in half crosswise
3 tablespoons extra virgin olive oil
Pinch of salt (coarse sea salt works best)
Paprika and cayenne pepper
Baking pan lined with aluminum foil
1. Preheat the oven to 500 degrees. Yes, 500.
2. Cut the potatoes into wedges that are about 1/4 inch thick at the thickest point. The shape doesn’t matter, so don’t worry if everything comes out a little lopsided.
3. Place wedges in a large bowl, and toss with the olive oil, salt, paprika and cayenne pepper to taste. (Or throw in your own spices. Garlic salt works well, too!)
3. Spread the potato wedges on the pan in an even layer. Put them in the oven, and roast 20 minutes or until tender.
4. Remove the pan from the oven, and loosen the potatoes from the foil using a spatula. Return to the oven and cook for another five minutes.
5. Serve at once, seasoned with more salt, pepper, or ketchup if desired.
Note: These are best served right away (and good luck trying not to house them all immediately), but can hold in a warm oven for about 30 minutes.