Fries and healthy usually aren’t words that appear in the same sentence; believe me I was skeptical as well. However, due to this “new year, new me” mumbo jumbo I decided to make a BLT last night. What goes well with a BLT? Fries.
I love crispy, medium cut fries – somewhere between a wedge and a shoe string. I found that you can cut these how you like them and adjust the time in the oven accordingly. You use just a few ingredients and by boiling for a short time beforehand you remove some of the water and enhance the crisp. A large russet potato cut to half an inch sticks looks almost like a large fry at major retailers and runs to about 250-300 calories; easily could feed 2 people. By preheating the baking sheet with the oven it will decrease your chances of the fries sticking.
Yields: 1-2 servings roughly the size of a large fry at major fast food chains
- 1 Russet Potato
- 1-2 Tbsp Olive Oil
- Salt and Pepper
- Place a medium pot of water (salt if desired) on the stove to boil. Place aluminum foil on baking sheet, place in oven, and preheat to 450.
- Scrub the potato under running water to clean off any debris. Cut in Half lengthwise, turn so flat end is on cutting board, cut into strips of desired thickness, repeat again to create wedges or sticks.
- Place cut potato into boiling water for exactly 3 minutes. Drain immediately and transfer to large bowl. Drizzle with olive oil just to lightly coat. Toss gently and add salt and pepper.
- Place in single layer ensuring not to crowd the fries on the preheated baking sheet. Bake for 15 minutes, turn, then bake additional 12-15 minutes until fries become slightly golden or to your desired “crunch” level. Cool slightly and serve.