Name: Roasted Jumbo French Fries
Yield: Serves 4
Ingredients: 4 large long russet potatoes (about 14 ounces each); 2/3 cup olive oil

Recipe information

Ingredients

4 large long russet potatoes (about 14 ounces each)

2/3 cup olive oil

Preheat oven to 400°F. Rinse potatoes thoroughly with cold water; wipe dry. Cut each potato lengthwise into quarters. Combine potatoes and olive oil in large bowl; toss to coat will. Arrange potato quarters, 1 flat side down, on baking sheet. Bake 30 minutes. Using metal spatula, turn potatoes onto second flat side. Continue to bake until potatoes are tender and deep brown, about 30 minutes longer. Season potatoes with salt and pepper. Serve hot.

Like airy lemon chiffon cake and a Cadbury egg–inspired tart.

Like coconut lentil soup and chicken stroganoff.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Turn humble onions into this thrifty yet luxe pasta dinner.

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.