Nickel Allergy Friendly French Fries

Total time1 hr 25 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 lbs russet potatoes (about 4 medium), scrubbed
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp sea salt, plus more to taste
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut each plank into 1/4-inch sticks. Place the cut fries in a large bowl, cover with cold water, and soak for 30 minutes.
2
Preheat the oven to 425°F (220°C). Set a wire rack on a sheet pan.

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