3 Idaho Russet potatoes
2 tablespoons olive oil
2 tablespoons crushed garlic
Lawry's season salt to taste
Apple divider
Preheat oven to 375°
Wash potatoes, then pat dry.
Cut the potatoes with the apple divider.
Mix the olive oil and crushed garlic in a bowl.
Toss the potatoes in the olive oil mix.
Place the potatoes in a single layer on a baking sheet and sprinkle with season salt.
Cook for 20-25 minutes or till lightly golden brown.
We used the apple divider because it made it easier and faster to cut the potatoes all at once. Then they were all about the same size, this way they would also cook evenly. When we use a knife it takes about 5 to 7 minute but this way it takes 2 minutes.
P.S.
Dear Heather:
ReplyDeleteThis last year we realized that my husband is allergic to several things and this includes garlic! And it is so wonderful. I know the fries would be so yummy!
I just found out (by growing and eating it) that I am deathly allergic to cilantro. This is a new thing, I have ate it my whole life and never had an issue, so I can sympathize. Thanks though.
DeleteAnother yummy dish! Sounds delicious. Thanks for sharing.
ReplyDeleteSandi, you are welcome, & thank you for stooping by it's great to hear from you.
DeleteThese look yummy. We don't often make fries but when we do we use our deep fryer. This sounds like a healthier choice! Thanks for the recipe.
ReplyDeleteI'm visiting from the 'Wise Woman' link-up. : )
It is tasty and fast. I am so glad you visited Cathy.
Delete