| | Directions | | Preheat the oven to 450°. Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water (this will help keep the fires crisp). Just before cooking, drain water and place on paper towel, pat dry. Put the potatoes in a bowl, add olive oil, salt and pepper. Toss well and lay out in 1 layer on a nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven, allow to cool for 1 to 2 minutes and serve. |
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| Ingredients | | - |  | Serves: 6 to 8 |
| - | | 6 russet potatoes |
| - | | 1/4 cup extra-virgin olive oil |
| - | | 1 tablespoon salt |
| - | | 1/2 teaspoon pepper, freshly ground |
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