The ability to pull a perfectly crisp and brown little wedge of potato from your oven is one of the primary skills of a successful adult. Do yours stick? Never quite crisp up? Brown unevenly? Let's work this out together.1. Choose your potatoes. If you don't like to peel (I don't), buy organic ones. Any variety will make a good oven fry, but I'm partial to yukon gold's creamy interior and golden hue. I figure about 8 to 10 ounces of potato per person or 2 to 3 smallish potatoes.
3. Dry them well. The moisture combined with the starch from the potato is what will glue them to your cookie sheet. You don't want that. Pat them dry in a clean kitchen towel. Also, please refrain from adding salt until they're cooked. The salt will draw out moisture and make them stick. So, again, to prevent sticking, dry them well and hold off on the salt.
7. Sprinkle with salt. Serve with ketchup or vegenaise or malt vinegar or pink sauce (ketchup and vegenaise, perhaps spiked with sriracha).
(All except first photo by Dorka.)