Incredibly Crispy Oven Fries

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

3 russet potatoes, (large (or 4 medium)

very hot water

2 tablespoons apple cider vinegar

4 teaspoons kosher salt, (divided)

1 tablespoon cornstarch

1/4 cup oil (I use vegetable oil)

Wskazówki

Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.

Cut the planks into 3/8 to 1/2-inch batons.

Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.

Soak the cut potato batons in the liquid for 15 to 30 minutes.

Drain the potatoes and thoroughly blot them dry with clean towels.

Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.

Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.

Toss the potatoes in the oil mixture until well-coated.

When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).

Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).

Wartości Odżywcze

• Kalorie: 197 kcal
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 0.03 g
• Sód: 2334 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 1 g
• Białko: 3 g