Roasted potato strips are a great option to an ordinary baked potato along with a healthy option to Fried potatoes. Furthermore they prepare faster, they also permit you to keep your fat low by tossing the taters in only enough oil to provide them just a little flavor and encourage browning.
Prep Time: fifteen minutes Prepare Time: half an hour Servings: 4
- 2 lengthy russet taters, about 1 lb. total
- 1 Tbsp .. extra-virgin essential olive oil
- 2 Tbsp .. finely chopped fresh flat-leaf parsley
- 1 garlic clove clove
- 1/2 teaspoon. kosher salt
- Freshly ground pepper, to taste
Preheat a stove to 400°F.
Cut the taters lengthwise into slices 1/2 inch thick. Stack 1 / 2 of the slices and cut lengthwise into strips 1/2 inch wide. Repeat using the remaining slices. Rinse the strips with cold water and spread on the clean kitchen towel blot dry having a second kitchen towel.
Put the taters inside a bowl. Drizzle using the essential olive oil and toss to coat evenly.
Preheat a nonstick baking sheet within the oven for five minutes. Remove in the oven and thoroughly arrange the taters in one layer around the hot baking sheet. Roast the taters, turning every ten minutes, until evenly browned and tender when pierced having a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic clove on the cutting board and chop together finely.
Transfer the taters to some serving dish and sprinkle using the salt along with a grind of pepper. Add some parsley mixture and toss lightly to coat. Serve immediately. Serves 4.
Adapted from Johnson-Sonoma, Essentials of Healthy Cooking. by Mary Abbott Hess, Dana Jacobi Marie Simmons (Oxmoor House, 2003).
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