Crispy Russet Oven Fries
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
1
Preheat over to 450F. Line baking sheet with parchment paper.
2
Stir 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.
3
Toss the potatoes in melted butter on baking sheet and season with salt and pepper. Bake until browned, about 1 hour, tossing halfway through.
Ingredients
3 T kosher salt, plus more to taste
2 pounds russet potatoes, cut into wedges
3 T unsalted butter, melted
black pepper
