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Ingredients
- 3 lbs russet potatoes (6 large) cut into 1/4 inch strips
- nonstick spray
- 4 tsp veg oil
- salt and pepper
Details
Servings 8
Cooking time 60mins
Preparation
Step 1
In a large bowl, cover potatoes with water by 2 inches. Refrigerate 3 hours or overnight.
Preheat oven to 400. Lightly coat 2 baking sheets with cooking spray. Drain potatoes and pat dry. Wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden, 45 minutes. Toss potatoes and rotate sheets, bake 15 minutes more.
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