>>12010728Cool! I usually start with some russet potatoes since they're larger. Cut them into wedges or steak fries (recipe works with both). I'd recommend preheating your oven to 400-425(Fahrenheit) beforehand so that its ready the minute you're done prepping. Put the wedges in a bowl and coat them with flour or corn starch (you can use either but I prefer flour). Get a rimmed baking sheet and add enough cooking oil so there's a thin layer across the whole bottom. Once the oven is ready, put the wedges on the sheet, making sure they are spaced out slightly so they don't stick together when cooking, then stick them in the oven. Cook for 20-30 minutes(depends on your oven) or until golden brown and then take them out and flip them. Then put them back in for another 20-30 minutes or until golden brown on the other side(I know it takes a long time but its worth it). They might take a little longer to reach your desired crispiness. Once you're satisfied with their crispiness, take them out of the oven and place them onto a plate with a paper towel to absorb the excess oil. Only let them sit for a minute before moving them to a bowl to season(the heat and residual oil from the wedges will make salt and other stuff stick bitter). I recommend a mix of garlic powder, onion powder, and especially Old Bay seasoning. Season and toss to taste and they're ready to be enjoyed. I also feel like crispiness has more to do with coating/batter than heat, but I bid you good luck in your cooking endeavors.
