Baked Yukon Potato Fries
My kids are so picky about eating. They actually love all meat and fish. For example they have been eating lamb lollipops since they were 2 years old and they are 11 and 9 now! Lamb lollipops are a rack of lamb seared and slightly baked, then sliced and served with the bone wrapped in a folded over piece of paper towel for the handle….hence “lollipop”. I have the difficult time of getting them to the vegetables! So when I make these baked fries it makes me really happy to say they love them. I know they’re not greens but they do eat them with ketchup and that’s a vegetable, right? Ok, don’t go there ……I know how much sugar is in ketchup….baby steps ok? These fries are delicious…..you’ll love them too and they are nice and easy. See my Greek Yogurt Remoulade Sauce to dip these yummy fries into!
Ingredients:
- 4 Med. size Yukon potatoes sliced and pat dry with paper towels
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
Directions:
- Pre-heat the oven to 450º.
- Slice potatoes in 1/4″ sticks or wedges
- Dab with paper towels to dry excess potato moisture (starch) IMMEDIATELY or they will turn brown and layer cut up potato fries in between layers of paper towels while you are cutting
- NOTE: if any of the fries do turn brown just quickly rinse and blot dry
- Toss all the cut up fries onto a cookie sheet
- Drizzle with 1/4 cup olive oil and sprinkle with 1/2 tsp garlic, onion and salt
- Mixed with hands and then spread out into even layer on cookie sheet
- Bake for 35 minutes BUT check at 30 minutes…No need to flip because the bottom gets cripsy….just leave them alone til the end.
