I didn't invent the Internet, but I believe more than 50 years ago I may have invented this method for making great home fries.
I remember being "laughed" out of the fraternity house and off a mountain by a film crew years later. But now everyone is making
fries this way. Fairly greaseless you can add your own spices—from hot Southwest BBQ Spices from Healthy Heart Market to
your own blend of garlic and low-sodium cheddar.
Sodium Per Recipe: 42.6 mg
Sodium Per Serving: 10.7 mg
Protein: 1.68 g
Carbohydrate: 8.83 g
Dietary Fiber: .77 g
Total Sugars: .908 g
Total Fat: 1.167 g
Saturated Fat: .097 g
Monounsaturated Fat: .663 g
Polyunsaturated Fat: .339 g
Cholesterol: .153 mg
Trans Fatty Acids: .004 g
Total Omega-3 FA: .188 g
Total Omega-6 FA: .186 g
Calcium: 12.7 mg
Potassium: 42.8 mg
Sodium: 4.768 mg
Vitamin K: .931 mcg
4 medium or large russet potatoes1 (42.6 mg)
2 tablespoons extra virgin olive oil (trace)
Preheat oven to 450° F.
Scrub potatoes clean but do not skin.
Slice lengthwise, then set on sides and slice again so that you have strips of potato about 1/4 inch thick. Lightly oil large baking sheet and lay strips down flat alongside each other but not touching.
Place baking sheet into oven and cook for 20 minutes on one side at 450° F or until golden brown.
Flip fries over and cook for another 5 to 8 minutes at 350o F. You can make a lot of these, bag them in a zipper type bag and freeze them for a long time. When ready to use, pull out those you want, heat at 450o F for 10 minutes and voila!
Serve hot with Hunt's, Heinz or Hunt's "no-salt-added" tomato ketchup. (Also doesn't use added potassium chloride like some other no-salt ketchup products do.)
1 May also use red, new, Yukon potatoes, yams or sweet potatoes.