Ingredients
6 starchy medium Idaho potatoes
EVOO, for drizzling
Salt and pepper
Desired flavorings (I use garlic and rosemary)
Preparation
Preheat oven to 400 F.
Arrange wire racks over 2 baking sheets.
Peel potatoes lengthwise, leaving a patch of skin on each end. Cut each potato into very thin fries lengthwise no more than 1/4-inch thick.
In a large bowl, dress the fries very lightly with EVOO. Season with salt and pepper, and arrange fries in single layer without crowding on racks.
Roast 30 min. Remove fries and increase heat to 425 F. Toss fries in bowl again with seasonings and oil. Arrange without touching on racks. Bake 15-20 min. until very crisp and brown.
