French Fries Recipe - Cooking Index
French Fries Recipe - Cooking Index
You've probably made oven fries before, but were disappointed in the results, because there wasn't enough fat to really brown and crisp the fries. But you can get around that by refrigerating the unpeeled potatoes at least 1 day and up to 2 days ahead. Chilling them makes some of their starch convert to sugar, so they brown more in the oven. You'll also like using lemon pepper instead of salt; its acidic tang creates a sense of saltiness in the mouth.
Type: Vegetables| 1 1/2 lbs | 681g / 24oz | Idaho potatoes - chilled, peeled |
| 1 tablespoon | 15ml | Vegetable oil |
| Lemon pepper seasoning - to taste |
Preheat the oven to 425 degrees.
Slice the potatoes into 1/4-inch-wide, 1/2-inch-thick strips. Rinse them in several changes of cold water, then blot dry with paper towels.
In a medium bowl, toss the potatoes with the oil, coating them evenly. Arrange the potatoes in a single layer on 2 baking sheets. Bake, turning occasionally, until evenly browned and crisp, about 20 to 25 minutes. Sprinkle with lemon pepper and serve immediately.
This recipe yields 6 servings. Serving size: 10 fries.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 88; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 5mg; Carbohydrate 15g; Dietary Fiber 1g; Sugars 1g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.