Ingredients

The following ingredients have 2 Servings
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 lbs russet potatoes
  • 2 tbsp high heat cooking fat ((such as tallow, ghee, olive oil, or avocado oil))

Instruction

  • Preheat the oven to 425 degrees F.
  • In a small bowl, stir to combine the garlic powder, thyme, oregano, salt, and pepper.
  • If you plan to eat the potato skins, scrub them with a stiff brush. If you don’t like the skin, peel it off with a vegetable peeler.
  • Cut the potatoes into wedges. I do 16 pieces, and first cut the potato in half, then keep cutting each piece in half until you cut each potato into 16 pieces.
  • Toss the potato wedges with the seasonings and the oil, then spread them out in a single layer on a sheet pan. Make sure the potato wedges aren’t on top of each other or crowding one another, or they won’t brown.
  • Bake for about 20 minutes, until the fries are turning golden brown on the edges.
  • Flip the potatoes over, then bake for another 5-10 minutes*, until golden brown all over.
  • Season with extra salt if desired. Enjoy!