Oven Baked Fries

 Adapted very slightly from preventionrd.com

If the old saying "you are what you eat" is true, well, I guess I am a potato!  I love them.  Baked, mashed, hashbrowns, pancakes, salads...even sweet potatoes.  I don't think I've ever met a potato I didn't like.

That being said, potatoes can quickly go from wholesome veggie to processed or doctored-up and calorie-laden.  So when I saw this recipe from Prevention RD, I knew I was destined to make them.  My goodness, these are tasty!

My only advice?  Liberally coat your baking pans with cooking spray.  My fries stuck to the foil.  I was able to unstick them with a spatula and some elbow grease, but it was a pain to do while I was cooking the rest of dinner at the same time.  I may or may not have had a minor nervous breakdown while trying to unstick these from the pans. The fries sticking to the pan didn't ruin them by any means, it was just frustrating.

The original recipe used 3 T. olive oil, and I only used 2 1/2 T., because that was enough to coat the potatoes and I was trying to save on the calories of using the extra oil.  That may be why mine stuck. 

Ingredients:
2 pounds potatoes, washed
2 1/2 Tbsp extra-virgin olive oil
2 tsp paprika
2 tsp garlic salt
black pepper, to taste
cooking spray

Directions:

Cut the potatoes into sticks, keeping them as uniform as possible.  Preheat oven to 450 degrees.

Line 2 baking sheets with tin foil; spray liberally with cooking spray.  Place the potatoes into a gallon-sized ziplock bag. Add the olive oil, seal the bag, and shake to cover the potato pieces thoroughly. Add the paprika and garlic salt, seal the bag, and shake to coat evenly.

Arrange potatoes in a single layer on the baking sheets. Bake for 30-40 minutes, or until desired level crispness is achieved. At least twice during cooking, turn the fries so that they will crisp on more than one side.  Serve immediately.

Yields: 6 servings

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