Easy Oven Fries
Get your fry fix with only 4 teaspoons of oil. These make-at-home versions of the drive thru favorite are better (and better for you) than their fast food counterparts.
- Servings: 8
Source: Everyday Food, January/February 2011
- 3 pounds russet potatoes (about 6 large), cut lengthwise into 1/4-inch-wide strips
- Nonstick cooking spray
- 4 teaspoons vegetable oil
- Coarse salt and ground pepper
In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat 2 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.