Thick Cut Fries

But actually...perfection. How many oven baked fry recipes do you see out there on the blogosphere claiming to be the best? Those fry phonies can shove it, because the constantly regurgitated method of "tossing your fries in oil and baking at a high temp until charred" is old news. The trick to crispy oven baked fries has nothing to do with cutting them super thin, or tossing them in a gallon of olive oil, or blazing them in a 500 degree oven. Nope, nope, nope. There's one very basic step that most people miss (myself included until about 6 months ago) that holds the keys to the popularly sought after crispy frydom. 

After completing her first Whole 30 back in the fall, my sister serenaded me with the sweet, sweet nothings of this recipe. So while all the credit goes to Lil' Shawty for making the Whole 30 her bitch with these fries, I figured there's no reason I can't share their glory with all of you. 

Brace yourselves - here comes some brand new flava in ya ear.


  • 2 russet potatoes, washed and patted dry (note, this should also work with sweet potatoes)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp paprika


  1. Preheat your oven to 425.
  2. Take your washed potatoes and cut them into thick, long fry-like pieces or wedges.
  3. Place the cut potatoes in a big pot of water (you want them all to be immersed), place a lid on the pot, and bring the water to a boil. This will take about 5 minutes. 
  4. Let the potatoes boil for another 5 minutes or so, or until slightly tender. Test the consistency of one of the wedges with a fork. This is important - you want them to be still be somewhat firm, yet tender enough to pierce.
  5. Drain the potatoes and let them sit for about 5 minutes (to drain out excess water).
  6. Toss the potatoes in a big mixing bowl with olive oil, paprika, salt and pepper.
  7. On an unlined baking sheet, spread the potatoes out in a single layer. You might need two baking sheets. Also important - don't stack/layer the potatoes!
  8. Place the baking sheet(s) in the oven for 15 minutes. Remove and flip the potatoes. Return to the oven for another 10-15 minutes, or until they are golden brown.

Servings: 2