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Twice-Cooked Home Fries

Total 1 hour and 15 minutes
Active 25 mins
Makes 6 servings
    • 3 large russet potatoes, each cut into 8 to 10 wedges
    • 2 tablespoons avocado oil
    • 1 teaspoon kosher salt, plus more to taste
    • 1 quart vegetable oil or other neutral oil
    1. Preheat the oven to 350°F.
    2. In a medium bowl, toss well to combine the potato wedges, avocado oil, and salt. Spread the wedges evenly on a rimmed baking sheet and bake until just tender all the way through but no color has really formed, 30 to 40 minutes.
    3. Meanwhile, heat the vegetable oil in a medium Dutch oven or large pot over medium-high heat to 350 degrees F. Working in batches, fry the baked potato wedges until golden brown and crispy on the outside, tender and fluffy on the inside, about 4 minutes. Drain on a paper towel-lined plate and sprinkle with additional salt, if desired. Serve immediately while still hot.

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