Get the taste and satisfy the craving for french fries without the frying. These fries are crispy on the outside and soft inside.
Potatoes Are Healthy. Potato Chips, Not So Much
It’s not the potatoes, but how you cook them and what you put on them that gives them a bad rap. Full of anti-oxidants and resistant starch, enjoy the benefits of potatoes without the added calories and fat by keeping the skin on and refrain from frying them.
4 cups of yellow Yukon potatoes washed and cut into strips.
1 tbs safflower or grapeseed oil (or high-heat neutral oil)
1 tsp salt
1 tsp paprika
Pre-heat oven to 430 degrees. Line two large baking sheets with parchment paper or silicon baking mat. Wash and scrub potatoes. Cut them into strips and wash again and let them dry in a colander. Give it about 5 minutes.
Take a large bowl and transfer the potatoes. Add the oil, mix thoroughly, and then add the salt and paprika. Mix until potatoes are well-coated with the oil and spices. Arrange potatoes on the lined baking sheets. Make sure the potatoes have room and not on top of each other.
Place one tray on top and one tray on the bottom if you don't have a double oven. Bake for 22 to 30 minutes. The time depends on the size of your strips. The bottom tray will cook first given the extra heat. Check regularly after 22 minutes to prevent burning.
To reheat, do not microwave. Reheat in the oven to preserve crispness.