•6 starchy medium Idaho potatoes
•EVOO, for drizzling
•Salt and pepper
•Minced garlic and lots of minced fresh rosemary – Rachael’s favorite!
•Old Bay seasoning or Cajun Seasoning
•Chipotle chili powder
•Minced garlic, parmesan cheese and oregano
Pre-heat the oven to 400°F.
Arrange cooling or wire racks over two baking sheets.
Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.
Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.
This is one of many ”Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to http://www.yum-o.org.