Preheat oven to 450 degrees.
Clean and cut russet potatoes, about one per person. (to make fries, cut once~hotdog style~ then slice each half into fries, about 1/2 an inch thick)
Soak slices in cold salted water, 15 minutes. Rinse and drain.
Boil a large pot of water, large enough to hold amount of fries you are making.
Simmer in heavily salted water for 4-5 minutes. Drain.
Toss fries into a bowl with a healthy splash of olive oil, coat potatoes.
Line a baking sheet with heavy foil.
Spread evenly on baking sheet (along with all the oil left in your bowl) and salt and pepper as desired. *see note at bottom
Roast 15 minutes. Flip potatoes and roast another 10 minutes, or until golden on tops and bottoms and beggining to crisp.
*optional: Toss with chopped parsley and freshly grated parmesan cheese.
*not optional: Serve with seasoned sour cream.
*baking time and browning varies with the type of baking sheet used
*an alternate roasting method: roast at 450 for 35-45 minutes, flipping potatoes after 35 minutes and roasting until tender and browned.
recipe adapted from Tyler Florence, Foodnetwork.com
Sharing with: FamilyFreshMeals
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