Nickel Allergy Friendly Steak Fries

Total time1 hr 30 min

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 ½ 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 kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika

For serving

flaky sea salt, for serving (optional)

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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