- With the rack in the lowest position, preheat the oven to 450°F (230°C). Place a baking sheet, preferably non-stick, in the oven.
- On a work surface, slice the potatoes into sticks, transferring them to a large bowl of warm water as you go. Let soak for 10 minutes, or about as long as it takes to preheat the oven. Drain and pat dry with a clean dishcloth.
- In the same large bowl, combine the potatoes with 3 tbsp (45 ml) of olive oil. Remove the baking sheet from the oven. Spread the remaining olive oil on the baking sheet, followed by the potatoes, making sure they are spread out in one layer and not overlapping.
- Bake until the potatoes start to turn golden, about 20 minutes. Using a spatula, turn the potatoes over and bake for 10 minutes. Drain on paper towels. Adjust the seasoning. Serve immediately.
You can use red or yellow potatoes instead of russet. The potatoes can be peeled, but keep in mind that potato skins are high in fiber. You can add some chopped rosemary to the potatoes for flavour variety.
Once you taste these oven fries you’ll be hooked, not only because they have three times less fat than traditional fries, but because they are delicious and so easy to prepare.