Patatas fritas al horno

Ingredientes

• 900 g/2 pounds baking potatoes
• 2 tablespoons extra-virgin olive oil ((or canola/vegetable oil))
• 1/2 tablespoon mix of dried herbs such as oregano (, parsley, thyme, garlic powder*, optional)
• 2-3 garlic cloves (, minced)
• 1/4 teaspoon salt (, preferable coarse)
• 1/8 teaspoon freshly ground pepper
• 1-2 tablespoons finely chopped fresh parsley leaves (, optional)

Preparación

1. 1

   Preheat oven to 450F/230C.

2. 2

   Peel potatoes and cut them into 1/2-inch/1cm matchsticks or wedges. If you prefer a different thickness, that’s fine—you can make them thicker or thinner, but cut them as similarly as possible so that they cook evenly.

3. 3

   Place potatoes in a large bowl and fill with warm water. Let them sit for at least 10 minutes, then drain well and pat with paper towels until completely dry.

4. 4

   Once dry, place potatoes in a large bowl. Add oil, dried herbs, garlic, salt, and pepper, and toss to combine. Arrange on a pan lined with parchment paper, making sure to keep potatoes separate and not overcrowded. Bake on the bottom rack (the lowest position of the oven) for 30-40 minutes, until browned, flipping the potatoes using a spatula or tongs halfway through for even baking.

5. 5

   Toss with fresh parsley and additional salt and pepper if desired.