French Fries

Homemade French Fries always sound so good.  Unfortunately, I was under the impression that they took forever to bake, and wouldn't be yummy or crunchy.

I'm glad to say that I was wrong.  These WERE yummy AND crunchy.  Everyone loved them and Miss Mia would grab a fry each time she passed the table while "helping" Gramma with paperwork.

Boiling the potatoes for just a few minutes prior to baking helps release the moisture in the potatoes, making them crispy.

AND . . . another page torn from a magazine can now go in the circular file!

French Fries
~ Fitness Magazine May 2010

4 tsp olive oil
4 medium baking potatoes, scrubbed
1/2 tsp salt
1/4 freshly ground black pepper
1/4 cup grated Parmesan

Fill medium pan 1/2 full with water and bring to a boil.

Line a baking sheet with aluminum foil; brush with 2 teaspoons of the olive oil.  Set aside.

Cut the potatoes lengthwise into 1/2 inch thick wedges.   Place in boiling water 3 minutes to release moisture from potatoes.  Drain.  Transfer to a large bowl.  Add remaining olive oil; toss to coat.  Sprinkle potato wedges with the salt and black pepper, tossing to coat. Arrange potatoes in a single layer on prepared baking sheet.

Bake in a 450 oven for 12 minutes.  Turn potatoes; sprinkle with the Parmesan.  Bake for 12 minutes more or until tender and golden.

~ 4 155 calorie servings

Other ways to make these fries:

Chili
Prep as above, adding 1/2 tsp chili powder and 1/2 tsp paprika when you sprinkle with salt and black pepper.  After baking, top each with 1/2 cup low sodium chili.

Garlic
Prep as above, adding 1/4 tsp garlic powder when you sprinkle with salt and pepper.

Sweet Potato
Prep as above, substituting 4 medium sweet potatoes for baking potatoes.  Instead of salt and black pepper, sprinkle with 1/4 tsp ground cinnamon.  Bake in 425 oven for 20 - 30 minutes or until brown and tender, turning once.