Low-Fat French Fries

I think I'd heard about this before, but last night I tried it for myself. I love french fries, but only indulge rarely. When I made them at home, rather than using a frying pan, I'd put about 1/4 cup of veggie oil in a plastic bag, add the cut up potatoes, coat them thoroughly and then put them on a baking sheet in the oven. Not any more!

I cut them up as usual, put them on the "release" kind of Reynolds Wrap, and sprayed them lightly with Pam Olive Oil spray. Not a lot. Only a couple of seconds total. Then I turned them over and sprayed the other side.

I cooked them at about 375 degrees F. (my oven thermometer is a little cockeyed) for 20 minutes, pulled them out and flipped them over and finished cooking them for about 15 minutes. Take them out when they're crispy enough or brown enough for your own taste. They're great! No guilt, no cleanup because they're on the foil, and they can be tucked away in the refrigerator if you make extras and will reheat nicely in the toaster oven for about 5 minutes.

Imagine, low-free fries! Just wanted to pass it along. Much better than potato or macaroni salad, because there's no mayo.

By Polly Levesque