Ingredients Jump to Instructions ↓

  1. 3 Russet potato es, peeled and cut lengthwise

  2. 5 Tbs veg or peanut oil Salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475° (use a heavy duty non-stick baking sheet on the lowest rack.) Cut the potatoes in the same size wedges. Soak them for 10 minutes in hot tap water. Coat sheet w/ 4 Tbs oil, salt & pepper. Dry wedges, put them ion an empty bowl with oil and shake them. Put slices on baking sheet & cover tightly with foil on top for 5 minute, then remove foil and cook for 15-20 minutes. Turn over and cook for another 15-20 minutes until golden crispy.


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