The kids won’t even notice that these spuds aren’t fried. Serve them with ketchup or your family’s favorite condiment.
|2 cups medium russet potatoes||Kosher salt, to taste|
|2 tablespoons canola or vegetable oil|
Preheat oven to 425°F.
Rinse and scrub potatoes under cold water. Slice the potatoes lengthwise into sticks, about ½-inch wide. Pat dry. Transfer to a medium bowl. Add the oil and salt, to taste, and toss to combine. Arrange the potatoes in a single layer on two baking sheets. Roast in the preheated oven for 18-20 minutes, turning the potatoes halfway through and rotating the sheets in the oven. Serve while hot.
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