Ingredients
- 5 medium to large-sized russet potatoes, scrubbed and cut into half-inch thick wedges
- 1/4 cup canola or sunflower oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Make it step by step
- Preheat oven to 450 degrees.
- Whisk oil, paprika, and garlic powder together in a large plastic bowl with a tight-fitting lid.
- Toss your potatoes into the bowl. Fit the lid on, and shake it all around until each 'tater is well-coated.
- Dump everything out onto a large baking sheet (or two, if you don't have enough room), and spread the fries around evenly.
- Bake for 15 minutes, then flip the fries and bake for another 10-20 minutes, depending on how dark or crisp you want them.
- Remove from the oven. Sprinkle with salt and pepper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jennifer Manriquez, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.