Sometimes the best recipes take only a few ingredients and this would definitely be the case with these french fries. This version is baked but I promise you will not miss the traditional fried version. You will for sure want to add these to your IBS Diet Plan.
I recently was told that most kids get their daily vitamin B & vitamin C from potatoes in the form of french fries. Who would have thought?! Next time you or a little sprout want some french fries, remember you’re actually eating something with nutritional benefits! You can thank me later. 🙂Print
These french fries are just as good as the fried version but much healthier!
- 2 Large Russet Potatoes (perfect for 2–3 people)
- 2 Tablespoons Extra Virgin Olive Oil
- Sea Salt & Ground Pepper
- Wash potatoes and cut into thin slices, about 1/4 inch wide.
- Fill a large bowl with cold water and soak fries for at least 30 minutes (this removes access starch and will help the fries crisp better).
- Preheat the oven to 400 degrees. Drain potatoes with a colander and place on a paper towel-lined baking sheet to dry, blotting the top to remove access water.
- Place dried potatoes in a large bowl and add generous amounts of sea salt, pepper, and olive oil. Mix well.
- Place potatoes on parchment-lined baking sheets, make sure to not overcrowd the sheet in order to allow maximum crispness. Bake for 30 minutes, flipping once halfway through. After 30 minutes, increase the heat to 425 degrees and cook for an additional 20 minutes. Keep an eye that potatoes don’t begin to burn.
- Remove from oven once golden brown and crispy. Season more if desired.
- Serve immediately!
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