Doni’s Baked French Fries
Russet potatoes, about 2 per person Olive oil Rosemary Garlic, about 2 cloves, crushed Kosher salt, pepper
Fill a clean sink or huge bowl with clean, very hot water. (Just below boiling.) Place whole potatoes in the water and let the potatoes soak for about 10 to 15 minutes.
Preheat the oven to 450 degrees.
Dry the potatoes. Leave the skins on (unless you really hate them) and cut the potatoes to any size your heart desires, from skinny sticks to thick wedges. But whatever size you choose, be uniform about it or the potatoes will cook unevenly.
Place the potatoes in a plastic bag with a few tablespoons of olive oil, garlic, rosemary and some salt and pepper. Zip the bag up and use your hands to squish the potatoes around inside the bag so the potatoes are evenly coated with oil.
Line baking pans with parchment paper (or spray with non-stick spray) and place the potatoes in a single layer on the sheet. Season with more salt and pepper, to taste. (Or not.)
Bake for about 20 minutes, or until golden brown and cooked through. (Times will vary depending upon potato size.) Add more salt, if desired.
