serves four or five 
I have no problem heating a vat of beef tallow and frying up a batch of French fries when the situation calls for it, but sometimes we are craving fries and I’m not in the mood to make a mess out of my stove top. (I love you, tallow, but you drip everywhere.) These seasoned oven fries come out perfect every time and are the ideal companion to the Wyoming Burger or Sticky Honey Chicken.
3 pounds potatoes (5 or 6 medium to large potatoes), cut into wedges
¼ cup extra-virgin olive oil
2 tablespoons dried parsley
2 teaspoons fine sea salt
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon freshly ground black pepper
Preheat the oven to 425°F.
Place the potatoes in a large bowl and add the remaining ingredients. Toss to coat, then arrange in a single layer on a baking sheet. I usually use two sheets since spreading the potatoes out a bit helps them to cook faster.
Bake for 30 to 40 minutes, or until the potato wedges are browned and crispy on the edges. You can flip or stir them once while they are in the oven, but if you forget, it’s not the end of the world.
kitchen notes • I’ve found a cheap apple slicer-corer tool to be the best way to slice potatoes into wedges. Place the potato on its end (you can slice a bit off the bottom so it stands up better), then place the tool over the top and press down firmly. It’s faster than using a knife, which is helpful when you’re trying to get the fries into the oven in a hurry.
I usually use russet potatoes here, but red or Yukon Gold potatoes work just as well.