Ingredients
- 2 medium russet potatoes
- cooking spray
- 2 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon thyme
- ½ teaspoon garlic granules
- ½ teaspoon salt
- freshly ground black pepper to taste
What Makes This Recipe Special
Cooking Advice
- Preheat the baking sheet in the oven before adding the potatoes to get extra crispiness.
- Toss the potatoes halfway through cooking to ensure even browning.
Step 1
Peel the potatoes and cutting them into strips about half an inch thick. Toss them into a bowl of cold water and let them soak for about 15 minutes—this helps get rid of some starch and makes them crispier. While they soak, preheat your oven to 400°F (200°C) and line a baking sheet with foil. Give the foil a quick spray with cooking oil to keep the potatoes from sticking.
Step 2
Once the potatoes have soaked, drain and pat them dry really well. In a separate bowl, mix together the white wine, olive oil, thyme, minced garlic, salt, and pepper. Add the potatoes to this mixture and toss until they're nicely coated.
Step 3
Spread the potatoes out on your prepared baking sheet in a single layer, making sure they’re not touching so they roast evenly. Pop them in the oven and roast for 15 minutes. After that, give them a good shake or use a spatula to turn them over, then roast for another 15 to 20 minutes, turning occasionally, until they’re golden and crispy. Enjoy!
