Wednesday, April 21, 2010

Oven Crisp French Fries

 Oven Crisp French Fries
6 Servings
6 large Organic russet potatoes, scrubbed
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon coarsely ground black pepper
1 teaspoon paprika
½ teaspoon crushed red chili peppers
1 teaspoon sea salt
3 tablespoons grapeseed oil - divided

Preheat oven 475 degrees F.
Lightly wipe 2 baking sheets/pans with 1 tablespoon oil.
Cut potatoes into ½ inch strips or leave thicker if you prefer more of a potato wedge.
Drain potatoes in a colander then pat dry with paper towels.
In a large bowl, mix together all the dry seasonings.
Place dried potatoes in the bowl with the seasonings and mix until potatoes are coated.
Add the remaining 2 tablespoons oil and mix thoroughly.
Lay potatoes in a single layer on pans.
Leave space between potatoes to allow air to circulate and produce brown crispy potatoes.
Bake 15 - 20 minutes, turn and continue baking until crisp and done.
Serve hot