Makes 2 servings
|2||small baking potatoes (10 ounces)|
|2||teaspoons olive oil|
|1/4||teaspoon salt or onion salt|
- Place potatoes in refrigerator 1 to 2 days.
- Preheat oven to 450°F. Peel potatoes and cut lengthwise into 1/4-inch square strips. Place in colander. Rinse potato strips under cold running water 2 minutes. Drain. Pat dry with paper towels. Place potatoes in small resealable food storage bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.
- Arrange potatoes in single layer on baking sheet. Bake 20 to 25 minutes or until light brown and crisp. Sprinkle with salt or onion salt.
Refrigerating potatoes–usually not recommended for storage–converts starch in the potatoes to sugar, which enhances the browning when the potatoes are baked. Do not refrigerate the potatoes longer than 2 days, because they might begin to taste sweet.
|Serving Size:||1/2 of fries|
|Calories from Fat||26 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
Check out more recipes for Vegetable Side Dish