Baked Lemon Fries
6 Idaho potatoes
1/4 cup extra-virgin olive oil
Zest of 3 lemons
2 tablespoons freshly chopped Italian parsley
2 tablespoons minced garlic
salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely.Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approx 30 - 40 minutes, turning frequently until golden brown.Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.
6 Idaho potatoes
1/4 cup extra-virgin olive oil
Zest of 3 lemons
2 tablespoons freshly chopped Italian parsley
2 tablespoons minced garlic
salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely.Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approx 30 - 40 minutes, turning frequently until golden brown.Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.