This recipe is enough for my family of 4. You can always adjust it to your needs, but if you need help with specific quantities for a larger or smaller batch, just leave a comment or shoot me a message.
2 pounds of russet or red potatoes
2 tbsp extra virgin olive oil
1 tbsp breadcrumbs (I like Italian seasoned, but plain are fine too)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp freshly cracked black pepper
Now, to be fair, I often add lots of other spices. If you really like Italian flavors, add in a half teaspoon of basil. If you love spicy foods, try a pinch of white pepper and 1/4 tsp cayenne powder. Or, if you’re a purest, you skip all of the ingredients except the potatoes and the oil (and maybe a little salt).
Preheat your oven to 425F.
Peel the potatoes and give them a good rinse in nice cold water, then slice them into fries about 1/2″ thick. Place all the fries into either a gallon sized storage bag, then add in the dry ingredients, and then the oil. Zip the bag up tight, and if you have any littles around, get them to shake the bag up good and get the potatoes all coated up with deliciousness. If you prefer to use less plastic, you can absolutely put the potatoes into a large mixing bowl, then add the other ingredients and stir it around with a wooden spoon or your own hand. Spread the results out in a single layer on your greased cookie sheet, and stick ’em in the oven for about 15 minutes, after which you will want to pull them out and stir them around a little bit before placing them back in the oven for another 10-15 minutes. Total cooking time is 25-30 minutes. If you like thicker steak fries, you can do this exact recipe, but just increase the cooking time to about 40 minutes.