The Potato has long been the most consumed veggie in the USA, unfortunately its always as french fries. French Fries are 50% FAT per serving. Nasty fat at that, frier fat! A baked potato is less than 1% fat. Baked potatoes don't illicit the calm soothing hot crisp and salty sensation that fries do, unfortunately. Well with a little monkeying in the kitchen I was able to make perfect crisp fries in my toaster over. Just slice up a WELL WASHED AND SCRUBBED NO GREEN OR BLIGHT BITS potato into fry bits with the skins on. Thinner fries cook better. Cut any accidental big ones in half length wise.
Rinse the fries in water and shake off the excess moisture. Then put about 5 fries into a grain strainer full of bread crumbs. The goal is not to coat the fries, but to wick off the moisture and leave a spare smattering of bread crumbs on the fries to soak up more fluids while baking.
Arrange skins down on the baking sheet covered in parchment paper.
Bake for 1 hour at 360ish or until you see browning. Alternatively you can pick them out as they look done. Allow to cool for a sec and garnish with your fav Ketchup or BBQ sauce.
I can eat a hundred of these! Compared to regular fat bomb fries how can you ever go back! Guilt free light and crispy baked fries! (salt shake optional)
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