Adjust oven rack to lowest position and heat oven to 475?. Place potatoes in large bowl, cover with hot tap water and let soak for 10 minutes.
Coat an 18 x 12 inch heavy-duty rimmed baking sheet with 1/4 cup of oil and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
Drain pototoes. Spread potatoes out on triple layer of paper towels. In bowl, toss dried potatoes with remaining teaspoon oil.
Arrange potatoes in single layer on prepared baking sheet and cover tightly with foil. Bake for 5 minutes, then remove foil and continue to bake until bottoms of potatoes are spotty golden brown (15 - 20 minutes, rotating baking sheet after 10 minutes).
Scrape potatoes loose from pan with metal spatula, then flip over each wedge using tongs, keeping potatoes in single layer. Continue to bake until fries are golden and crisp (7-10 minutes longer) rotating pan as needed if fries are browning unevenly.
Spread potatoes out over paper towels to drain briefly, discarding oil left on baking sheet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8mg | 0 % | |
Potassium 667.7mg | 18 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 26.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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