Crispy Russet Oven Fries
From Molly on the Range by Molly Yeh
Preheat over to 450F. Line baking sheet with parchment paper.
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.
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
Directions
Preheat over to 450F. Line baking sheet with parchment paper.
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.
Toss the potatoes in melted butter on baking sheet and season with salt and pepper. Bake until browned, about 1 hour, tossing halfway through.
Notes
