A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Or see the menu with “Chili Dogs,” page 148.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Peel the potatoes and cut them into long, 1/2-inch-thick fry-shaped strips. Combine them in a large mixing bowl with the oil and toss well to coat. Sprinkle with a little salt.
Step 3
Transfer the fries to a nonstick baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are lightly browned, 20 to 30 minutes. Serve at once.
baked potatoes the classic way
Step 4
For those of us who lead hectic lives (and who doesn’t these days?), the microwave is a boon for baking all types of potatoes. You can bake them in a fraction of the time it takes in the oven.
Step 5
But if you find yourself home on a cold or drizzly day, consider baking a few white or sweet potatoes the old-fashioned way. Their flavor deepens and they bake much more evenly in the oven than they do in the microwave.
Step 6
Preheat the oven to 400°F. Scrub the potatoes (especially well if you plan to eat the skins of white potatoes) with a vegetable brush. Cut off any eyes that have begun to sprout. Conventional wisdom says to poke a few times with a fork to allow steam to escape to prevent exploding, but to be honest, I never do this. Instead, I wrap the potatoes individually in aluminum foil and arrange them on an oven rack. Bake until a knife pierces through easily, about 1 hour.
nutrition information
Step 7
Calories: 205
Step 8
Total Fat: 7g
Step 9
Protein: 2g
Step 10
Carbohydrate: 34g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 9mg
