Oven Roasted Potato Fries

Yield:  4 servings.


  • 4 large russet potatoes, scrubbed but not peeled
  • 3 – 4 tablespoons olive oil (45-60 ml)
  • A pinch of sea salt
  • A grinding of fresh ground black pepper
  • A few sprinkles of smoked paprika
  • A few sprinkles of steak spice


  1. Heat oven to 425 degrees (220 C).
  2. Cut potatoes into nice thick ‘handcut fry slices’.
  3. Place in large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
  4. Drain and Pat dry on paper towel. Arrange in single layer on a baking sheet.
  5. Drizzle with oil, sprinkle with salt, pepper and paprika. Bake till tender and golden crispy outside –  about 40 minutes.
  6. When out of the oven hit them with some dashes of steak spice.