Almost everyone has a soft spot in his or her heart for french fries. These crispy, oven-baked potatoes will win you over with only 1 teaspoon of oil per serving and added fiber and flavor from the potato skins.
- 6 medium russet potatoes, skin on, scrubbed, trimmed and dried
- 2 Tbs. olive oil
- 1 tsp. freshly ground black pepper
- 1/2 tsp. salt
Preheat oven to 425F. Line 10- by 14-inch baking sheet with lightly oiled aluminum foil (or simply spray the foil with cooking spray).
Halve potatoes lengthwise. Cut each half into half, lengthwise. Then cut each fourth of the potato into four equal-width strips. Pat dry. Place in large bowl with oil, pepper and salt. Toss to coat potatoes completely.
Spread potatoes evenly on baking sheet. Bake until potatoes are golden brown, crisp and cooked through, about 25 minutes. Serve immediately.
Variations: Add chopped fresh thyme to bowl with potatoes and toss before baking. Sauté one large clove garlic, crushed, in olive oil. Drain oil and reserve for tossing potatoes; discard garlic.
- Calories: 158
- Carbohydrate Content: 27 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 183 mg