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Shortcut Crispy Old Bay Fries

SERVES 4

3 large russet potatoes (about 1½ pounds), peeled

2½ tablespoons safflower oil
1 tablespoon Old Bay seasoning, or to taste
1½ tablespoons coarsely chopped flat-leaf parsley

1 Put a nonstick baking sheet in the oven and preheat the oven
to 425°F.

2 Prepare a large bowl of cold water. Use a sharp chef’s knife to cut
the potatoes into ¼-inch-thick slices, then stack the slices and cut
into ¼-inch-thick strips, transferring them to the water as you cut
them. Let stand for 5 minutes after you’ve finished, then drain the
potatoes well. Lay out the potatoes on a clean kitchen towel and pat
them dry.

3 Working in batches, put the potatoes in a single layer on a

microwave-safe plate and microwave on high power until the
potatoes have softened enough to become somewhat pliable, 3 to 4
minutes, depending on the wattage of your microwave. Pat the
partially cooked potatoes dry with a kitchen towel or paper towels
and transfer them to a large bowl.

4 Drizzle the oil over the potatoes and sprinkle with the Old Bay
seasoning. Toss to evenly coat the potatoes.

5 Remove the baking sheet from the oven and carefully arrange the
 potatoes on it in a single layer. Roast the potatoes until they are
crispy and golden all over, about 25 minutes, turning them with a
spatula halfway through cooking.

6 Sprinkle the parsley over the potatoes, toss, and serve immediately.
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