Crispy Russet Oven Fries


January 13, 2021

From Molly on the Range by Molly Yeh


3 T kosher salt, plus more to taste

2 pounds russet potatoes, cut into wedges

3 T unsalted butter, melted

black pepper


1Preheat over to 450F. Line baking sheet with parchment paper.

2Stir 3 T salt into large bowl of cold water until dissolved, then add a cup of ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.

3Toss the potatoes in melted butter on baking sheet and season with salt and pepper. Bake until browned, about 1 hour, tossing halfway through.