Potato Oven “Fries” or Wedges

Roasted potato wedges

If you love French fries but not all the oil usually used to make them, you’ll enjoy these “fries” baked in the oven. They’re a perfect accompaniment for veggie burgers and wraps. See our recipe for Sweet Potato Oven “Fries” as well.

Serves: 4 to 6

  • 4 to 5 large potatoes,  or 6 to 8 medium potatoes, preferably red-skinned or golden
  • 1 1/2 tablespoons olive oil
  • Salt to taste
  • Other seasonings and spices, optional (see note below)

Preheat the oven to 425 degrees F.

Peel the potatoes, or scrub them well and leave skins on (especially if organic).

Cut large potatoes into long, 1/2-inch-thick fry-shaped strips. Cut smaller potatoes into 8 wedges. Combine them in a large mixing bowl with the oil (use enough to coat lightly and evenly, depending on the quantity of potatoes used) and toss well to coat. Sprinkle with a little salt, and add any other dried seasonings you’d like to use.

Transfer the potatoes to a nonstick or parchment-lined baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once.

Note: Use chopped fresh garlic (add about halfway through the baking time; salt-free herb-and-spice seasoning blend; fresh or dried rosemary or thyme (add fresh herbs toward the end); sweet or smoked paprika; freshly ground pepper; or whatever seasonings you’d like, though these are tasty even only with salt and served with ketchup.

Roasted potato wedges on a baking tray

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