No Guilt French Fries

We love to eat french fries at our house, but it's probably not a good idea to deep fry french fries several times a week. Instead, we eat baked french fries probably 1-2 times every week. They're quick, easy and go really well with sandwiches and burgers. The best part about them is that they're crispy and delicious but don't ruin your diet. You can cut the potatoes into wedges or julienned strips and can even use the same principal to make sweet potato fries. Because they're baked not fried, you can feel less guilty about dipping them into a delicious garlic or pesto aioli (recipe coming soon!).


2 small-medium sized Idaho potatoes, washed and dried
1/8 cup olive oil
Jane's Crazy Salt (this stuff is AMAZING! You should be able to find it with the spices at most grocery stores)

Preheat oven to 375. Spray a baking sheet with nonstick spray. Cut potatoes to desired width (if you're doing wedges, cut in half, then quarter, then wedges). Toss potatoes with olive oil. Shake Crazy Salt over fries. Bake for approximately 15-20 minutes or until fries come easily off the baking sheet. Flip fries and rotate baking sheet. Cook 5-10 more minutes until crispy. Remove and place on a paper towel to remove excess oil. Sprinkle a little more salt onto fries and serve immediately.