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| I should have taken the time to do a better photo, but I was HUNGRY! |
This could be a game changer!
I like thick fries. It's hard to get them just right from raw. This recipe calls for batch baking potatoes early in the week, storing them in the fridge, then pulling out what you need for making fries. It only takes 15 minutes on the night you eat them, yet they taste like just made.
★ I have done this recipe as both a make-ahead and a right away - turning them into fries after the partially-baked potatoes have been in the refrigerator and making the fries right after baking them. It works just fine either way!
Baking the Potatoes
- Preheat the oven to 425 F
- Place your whole washed potatoes onto the baking rack (no foil, no pan)
- Bake for 45-55 minutes depending on the size of your potatoes - He uses Yukon Golds or Red Potatoes
- Once the potatoes are done baking allow them to cool
- Place into the fridge (we normally make large batches at the start of the week)
-OR- let them cool slightly and make the fries
When you are ready to make the fries
Making the fries or wedges
- Preheat the oven to 425 F
- Cut the cooked potato into the wedge size and shape of your liking
- Toss the fries in your favorite seasoning or leave plain to use with a dipping sauce
- Place onto a baking sheet lined with parchment paper
- Bake for 15-20 minutes