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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A little better for your than their fried counterparts. This recipe includes suggestions for dippers and toppers from different countries. Ingredients:
2 lbs russet potatoes, scrubbed |
2 tablespoons vegetable oil |
1/2 teaspoon sea salt |
1/4 teaspoon coarse grind pepper |
1 dash with malt vinegar |
dip in mayonnaise |
ketchup, of course |
dip in peanut satay sauce or tartar sauce |
1 dash with knorr chicken bouillon granule |
serve with country gravy |
Directions:
1. Preheat oven to 400°F Cut potatoes into long thin strips and place on a large baking sheet. Drizzle with oil, then sprinkle with seasonings; toss well to coat.
2. Bake for 45 minutes, stirring 3 or 4 times during cooking, until potatoes are golden brown and crisp.
3. Serve with a few of the sauces or pick a favorite!
4. Makes 4 servings.
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