So I realized that I had various variations on oven fried potatoes, but nothing of the basic sort that get made weekly around our house. So this is the base recipe that gets dressed up in myriad ways.
1 russet potato (serves 2)
2 tablespoons vegetable oil (not olive oil, it burns too easily)
1 teaspoon kosher salt
Preheat oven to 425.
Slice potato into 8 long wedges, then cut in half to make 16 pieces.
Toss the pieces in the oil, and then place on a baking sheet covered in non-stick aluminum foil. Sprinkle with the kosher salt.
Bake at 425 for 20 minutes, turn the potato slices, and bake for another 1o minutes.
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