My mom is a great, intuitive cook. So I know it pains her a little bit to have to call me for this recipe, which is barely even a recipe. But call she does, whenever she plans to make these. And every time I go over this with her on the phone she says, “Right, right, of course,” and then doesn’t bother to write it down because it’s so ridiculously simple.
The secrets: not too much, not too little oil; high heat; nice amount of salt; non-stick cooking spray (you’ll only forget this once to learn that lesson. Maybe twice.)
My kids call them square french fries. You will serve these with anything, and if you put them out to nibble on with drinks before dinner, they will be gone in a flash.
- 2 pounds Yukon Gold or other waxy potatoes, peeled or washed
- 1 1/2 tablespoons olive oil
- 1 – 1 ½ teaspoons kosher salt
Preheat the oven to 450° F.
Spray a rimmed baking sheet generously with nonstick cooking spray. Cut the potatoes into 1 or 1 ½ inch chunks (bigger chunks=more creamy insides). Spread them out on the baking sheet drizzle the olive oil over, sprinkle the salt over, and toss with your hands to combine.
Make sure they are in a single layer and roast for 40-50 minutes or so, tossing them once midway through the cooking, and spreading them out again.