Yummy Oven Fries

Submitted by Julia Jutras

I took two different recipes to help me create this one. But I think these fries are good enough to make me only mildly miss the full fat version. You can also grill these instead of baking. Precooking the potatoes in the microwave serves 2 purposes. First it creates a creamy interior. Second it cooks in the oil so when the potatoes are transferred to the oven the oil lightly ‘fries’ the outside of the potato.

Serves 4
Cal 233 Fat 3.8 Sat fat 0.5 Chol 0 Sodium 792mg Carb 45.6 Protein 5

4 tsp Kosher Salt
½ tsp Pepper
2 tsp Onion Powder
1 tsp Garlic Powder
¾ tsp Cayenne Pepper (reduce to ½ tsp for med heat and ¼ tsp for mild heat)
1 tsp Dried Oregano
3 large Russet Potatoes (abt 1 ¾ lbs), scrubbed and cut into ¼ inch wedges
1 Tbsp Olive Oil

Adjust oven rack to lowest position and heat oven to 475.
Combine first 6 ingredients together in a small bowl. Toss potato wedges with 1 Tbsp spice mix and the oil in a large microwave safe bowl; cover tightly with plastic wrap. Microwave until potatoes are tender but not falling apart, 7-9 min, shaking the bowl (with out removing plastic wrap) to redistribute potatoes halfway thru. Microwaved potatoes can be left at room temp for up to 2 hours before baking.
Arrange potatoes on a rimmed baking sheet so they do not over lap. Place pan in oven and bake potatoes until bottoms are spotty golden brown 10-15 min. Rotate pan, then loosen potatoes from pan and flip each wedge, keeping potatoes in a single layer. Bake 5 to 10 min longer until fries are golden brown on the bottom.
Serve immediately.