Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.
2 large Yukon Gold potatoes, cut into wedges
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (optional)
Preheat oven to 450°F.
Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total.
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.