Baked Pan Fries

Growing up, there were only two varieties of potatoes we bought or knew of–russet and new/red.

It wasn’t until a few years ago, as my culinary education became more advanced, that I learned just how many kinds of potatoes are out there.

Yukon Gold potatoes are by far my favorite. I use them all the time for everything. They are sweet, not too mealy or floury, and not too waxy. They make awesome mashed potatoes, and really great pan fries. I use them in potato salad. I use them anywhere and anytime I can–a true all-purpose potato.

Making pan fries is simple and quick. They are a great side for hamburgers or other sandwiches. And they are great on their own with dip–whether ketchup, homemade mayo, or ranch. (I’m pregnant, remember?)

Baked Pan Fries
Makes enough for 4 people

5-6 large all-purpose potatoes (Yukon Gold, White, or Russet work the best)
2 Tbsp. canola oil
coarse sea salt

Line a rimmed baking sheet with parchment paper and set aside. (Note: you can use foil, but the potatoes tend to stick.) Preheat oven to 400 degrees F.

Wash and dry each potato and cut into 6-8 wedges depending on the thickness desired.

Lay the potatoes on the parchment and toss with the canola oil.

Sprinkle liberally with coarse sea salt.

Bake fries for about 20-25 minutes, turning the wedges over once after about 10 minutes of baking. The fries should be golden on both sides.

Serve with your favorite sandwich. Might I suggest BBQ Beef?

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