Low Iodine Steak Fries
Total time1 hr 30 min
Prep time15 min
Cook time45 min
4.9(17)
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Learn more →Ingredients
4 servings
- 2 ½ lbs russet potatoes (about 4 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For serving
- flaky sea salt, for serving (optional)
Can be omittedflaky sea salt
Instructions
- 1
Cut each potato lengthwise into 4 planks, then cut each plank in half lengthwise again to yield 8 thick wedges per potato, each roughly 3/4 inch wide. Place the wedges in a large bowl, cover with cold water, and soak for 30 minutes.
- 2
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large baking sheet.
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