Hand cut French fries are a tasty reality. They say authentic all the way around. Leave the skins on these delicious hand-sliced, thin potato pieces and you’ve got yourself a wonderful side or great snack. Or even enjoy these fries as the main event.
Wash red skin potatoes thoroughly in cool water to remove any dirt or debris. Pat dry with a paper towel.
Using a sharp kitchen knife, cut the potatoes into thin, skinny slices lengthwise.
Place the potato pieces on a baking sheet lined with parchment paper. Place potatoes in a single layer, being careful not to crowd them too closely together on the baking sheet.
Drizzle potatoes with olive oil and sprinkle generously with sea salt. Sprinkle fresh rosemary leaves over the potatoes to add a bit of flavor.
Bake at 425 degrees F for 15 to 20 minutes, flipping potatoes as needed. Bake until potatoes are tender. Serve hot and enjoy!
1. Oil Coverage. Make sure you use good cooking oil coverage for the potato pieces. This will allow them to reach a golden-brown stage and will give them a slightly crisp outside. 2. Thickness of the cut. Thick potato wedges will cook need to cook longer to achieve a soft doneness. Whereas a thin cut potato fry will cook more quickly and will reach a more crispy texture more rapidly. Choose the thickness of the cut based on your desired cook time and outcome. 3. Consistency of size. We recommend using a consistent potato cut of size and thickness. This will allow your potatoes to achieve being done about the same time. If you use mismatched sizes and thickness, the smaller thin pieces will be done before the larger thick pieces. 4. Spacing. Make sure there is an adequate amount of space around potato pieces when placing them on the baking sheet. This will allow air to circulate and they will cook evenly. Make sure the potatoes are only a single layer deep for nice even cooking. 5. Seasonings. Top with your favorite seasonings before baking to achieve the desired flavor.
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