I love my Martha Stewart Everyday Food subscription. This month is focusing on Light foods. Always good to eat better. Light or not, I adore these fries.
3 pounds russet potatoes cut lengthwise into 1/4 inch wide strips
nonstick cooking spray
4 tsp vegetable oil
coarse salt and ground pepper
In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.
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1 comment:
These were yummy! I cooked them too long because I couldn't get the BBQ to light for the rest of dinner - so the fries sat in the oven too long - but I will definitely try them again!
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