1
Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into sticks. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).
Toss potatoes and carrots on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.