French fries (a.k.a. ‘chips’ in other countries) are a huge favorite around the globe, but they often come with a high health price tag. Deep fried and covered in salt, they aren’t so good for a body, but cooked with less oil and a controlled amount of salt, their true flavor and healthful attributes, like potassium, iron, vitamin C and fiber, can shine through.
Potatoes are rarely seen as a time-friendly food either, but this recipe fits in well with the half-hour frame of mind and can be put into the oven before starting on other parts of your meal. Any potato works for these, but I like Russets as they make a longer fry and the kids absolutely like that part. These don’t last long in my home and I more often than not make a double batch. Even so, they’re economical and fit in to our quick-but-frugal meal budget and they go well with everything from burgers to fried chicken to a stand-alone with dipping sauces.
Oven Fries
Serves 4
Total Cooking Time: 30 minutes
2 large Russet potatoes
2 Tablespoons olive or other oil
1 teaspoon salt
1 teaspoon crushed Rosemary
1/2 teaspoon garlic powder
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.
Scrub potatoes well and make lengthwise cuts in each, making 12 thin wedges from each potato – 24 total.
Toss wedges with oil, salt, Rosemary and garlic powder making sure to coat each well.
Lay on baking sheets in a single layer.
Bake for 30 minutes, switching baking sheets between oven racks halfway through cooking time.
Salt again if necessary once cooked and enjoy!
*Pottery in photo courtesy Chris Fredericks
Tags: healthy, potatoes, quick cooking