These Thick Cut Oven Roasted Fries are a fabulous side dish recipe for pretty much everything!

Let’s face it. French fries are a favorite at pretty much every restaurant. They’re the perfect comfort food, and it’s way too easy to just eat one after another of a big basket of fries with your favorite burger.

These oven roasted fries are a little different. They’re cut into thick wedges, so they’re a nice complement to steak, chicken and sandwiches too!

Ingredients needed:

• russet potatoes
• vegetable or canola oil
• kosher salt and freshly ground black pepper

How to make Thick Cut Oven Roasted Fries:

The complete, printable recipe is at the end of this post.

These oven roasted fries are so easy to make. Roasting them turns them into crispy pieces of potato that will melt in your mouth.

I love how some of them are more like potato with a crisp exterior, and the smaller pieces are just straight-up crispy through and through.

Serve the traditional way with ketchup. There’s a truffle ketchup at Trader Joe’s that is awesome! Or make whole grain mustard aioli or burger sauce for dipping your fries. Enjoy!

French Fry Recipes:

• Sweet Potato Fries
• Baked French Fries
• Air Fryer French Fries
• Bacon and Cheese Loaded Fries

Print

Thick Cut Oven Roasted Fries

These fries, seasoned with Kosher salt make the perfect side dish for almost anything!

Course Side Dish

Cuisine American

Keyword french fries, fries

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Calories 241kcal

Author RecipeGirl.com (via Fine Cooking)

Ingredients

• nonstick vegetable oil cooking spray
• 2 pounds unpeeled russet potatoes, scrubbed and cut lengthwise into ½ to ⅓-inch wedges
• 2 tablespoons vegetable or canola oil
• kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat the oven to 450°F. Spray a large, rimmed baking sheet with nonstick spray.
• Toss the potato wedges with the oil in a large bowl. Sprinkle the potatoes generously with salt and pepper; spread in a single layer on the prepared baking sheet.
• Roast the potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.

Notes

• Try serving with Whole Grain Mustard Aioli.
• For a Paleo diet, use avocado or olive oil instead of vegetable.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 302mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg

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