Baked Potato Fries

Note: Russet potatoes are best for baking. This recipe will allow you to experience the flavor and textural differences of the Russet, Yukon Gold and Red Pontiac potatoes.

4 baking potatoes (Russet)

2 Yukon Gold Potatoes

2 Red Pontiac Potatoes 1 medium onion

1 tsp. salt 1 tsp. dried thyme leaves

2 Tbs. olive oil 1/2 tsp. pepper

1. Preheat oven to 400°.

2. Scrub potatoes and pat dry.

3. Cut potatoes in half. Cut each half into ¾”-thick wedges. Put in a bowl.

(You may cut them in half again to cook faster.) Cut onion into thin slices.

4. In a bowl, mix salt, pepper, and thyme together. Add oil.

5. Add potatoes and onions to seasonings and oil. Stir to coat.

6. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan.

7. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces).

8. When potatoes and onions are soft, remove to a serving platter and enjoy.