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Ingredients
- 3 lbs russet potatoes, peeled and cut into thick pieces finger sized slices
- 14-12 cup good quality olive oil, plus
- oil, to coat baking sheet
- salt
- 1 lemon, to serve
Method
- Preheat the oven to 400F.
- Oven fried:.
- Pour the oil in to a large bowl, add the potatoes and toss to coat.
- Oil a baking sheet with a little more olive oil, and arrange the potatoes in the sheet.
- Bake for 50 minutes or until potatoes are golden brown and cooked.
- Sprinkle with the salt and serve with the lemon for squeezing.
- Oil fried:.
- Blot the potato pieces dry with a paper towel.
- Heat approximately an inch of olive oil in a large heavy frying pan over low heat and add sufficient potatoes to make one layer.
- Cover and cook until the potatoes begin to turn golden.
- Remove the lid, increase the heat to medium-high, and frequently turn the potatoes one fry at a time, until they are golden brown.
- Remove the fries with a slotted spoon to a paper towel lined plate and repeat until all the potatoes are fried.
- Season to taste.
- Grilled:.
- Prepare grill heating to 400 degrees.
- Oil grates well.
- Place fries on grill lower to 350.
- Close lid.
- After 15 minutes turn, Close lid.
- After 15 minutes turn, Close lid.
- After 15 minutes turn, Close lid.
- Place heavy foil over indirect heat and remove fries from grill and place on foil as they brown and crisp to desired liking.
- Continue cooking till all is done.
- Sprinkle with the salt and serve with the lemon for squeezing.
- Enjoy!
