Time: 40 min.
Complexity: easily
Servings: 4

Frying potatoes in the oven requires much less oil than frying them in a frying pan, and each piece will be perfectly cooked: golden and crispy on all sides. There's no need to peel the potatoes—it'll be even more delicious! Toss the wedges with oil and spices and arrange them carefully on a baking sheet so they don't touch and will brown evenly in the oven's high temperature. Serve the potatoes immediately, while the skins are still crisp, as a side dish or as an appetizer with a dipping sauce.

Ingredients:

• 3 medium potatoes, about 0.7 kg, thoroughly washed and dried
• 3 tbsp olive oil or neutral-flavored vegetable oil
• 2 teaspoons coarse salt
• A pinch of cayenne pepper, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, French fries

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Without peeling the potatoes, cut each potato into 6 lengthwise wedges, about 2 cm wide. Toss the potatoes with vegetable oil, salt, and cayenne pepper on a baking sheet. Arrange the potatoes in a single layer on the baking sheet, with the cut sides touching the baking sheet but not the pieces touching each other. Bake until golden brown, about 30 minutes. Slide a spatula under the potatoes, flip them, and bake for another 5 minutes.
Step 3
• Transfer the potatoes to a serving platter and serve immediately.

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