Baked Potato Spears
Submitted by cutie
Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you’ll ever make.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThe secret to these oven fries? Mayonnaise.
Brushing thick-cut potato spears with mayo before baking gives them a golden, crispy exterior that rivals anything from a deep fryer, without a single drop of oil in sight.
Onion salt and black pepper are the only seasonings you need.
They come out tender inside, shatteringly crunchy outside, and pair with everything from burgers and bratwurst to a simple ketchup-and-couch situation.
Pro Tips
- Cut the spears thick and uniform so they cook at the same rate. Thin ones will burn before fat ones are done.
- Don’t crowd the pan. Give each spear space or they’ll steam instead of crisp.
- Flip them once halfway through baking for even browning on both sides.
- Double the batch if you’re feeding a crowd. These disappear fast.
Ingredients
Directions
Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the mayonnaise.
Place on a greased 15½ X 15½-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown.
NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst.
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