Baked Salt & Pepper Fries
Think cottage fries meets a baked potato! These fries are guilt free and delicious!! I could make a meal of them – actually I have. Serve them with my ‘Apple-Turkey’ burger, a grilled steak or fish and chips. They are super tasty by themselves or dip in some organic ketchup – either way the kids will love them too.
Serves 6 – 8
Ingredients:
- 5 large Russet potatoes
- 2 tsp kosher salt
- 1 tsp black pepper
- Olive oil
- Italian flat leaf parsley (optional)
** Liza’s tip: Sprinkle chopped Italian flat leaf parsley on top for vibrant color and taste.
Direction:
- Preheat oven to 425 degrees
- Wash and dry potatoes – leave skin on (it’s the healthiest part!)
- Cut off ends of the potato
- Cut potato in half lengthwise
- Cut halves in to finger sized fries
Note: try to cut them all the same size and thickness so they all cook the same
- Place cut potatoes in a large bowl and thoroughly coat with olive oil, salt and pepper
- Spread out on a baking sheet – but don’t crowd
- Put them in the oven for 25-35 minutes
- After 15 minutes turn them over once
- Let them cook until they are almost all golden brown.
- Take them out of the oven and let them cool just enough to pick them up
- Put in a serving bowl
- Sprinkle with Kosher salt & black pepper
- Top with chopped parsley (optional)
**Liza’s Tip: If fries are a side dish, cook them last so you can serve them nice and warm, right out of the oven. If you need to reheat them – just put them back in the oven at 325 for 10 minutes.
