Courtesy of It's Not Complicated. Pretty darn solid baked fries. Easily cut in half.
Ingredients:
- 2 pounds potatoes (I used yellow baby potatoes cut into 4ths)
- 1/4 cup EVOO
- 1 tablespoon fine cornmeal
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
Directions:
Preheat oven to 390-degrees. Grease two large sheet pans.
You may choose to peel your potatoes, but since I used baby potatoes; I left the skins on.
Cut to baby potatoes into 4 even wedges and cover with cold water. Allow to sit 5 minutes; which removes the extra starch.
Drain the potatoes and discard the water. Place potatoes on a tea towel and dry very well.
Wipe dry the bowl and add the EVOO to the potatoes and toss till evenly coated.
Combine the cornmeal, salt, oregano and paprika and sprinkle evenly on the potato wedges.
Place potatoes on prepared baking sheets spreading out in one layer on each.
Bake for 20 minutes, carefully turn all of the wedges over and rotate the baking trays.
Bake further an additional 20 minutes until very crispy and cooked through.
Serve with finishing salt and choice of dipping sauce. I like plain ole yellow mustard.
To reheat: 355-degree oven for 10-15 minutes.
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