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l l/2 lbs. large russet potatoes (about 2) peeled
2 tbps. vegetable oil

Place potatoes in large bowl. Add cold water to cover and soak for
20 mins. Preheat oven 425. Cut potatoes into l/4″ thick slices, then
cut into l/4″ wide strips. Rinse potatoes in cold water. Drain. Dry
thoroughly on clean towel. Transfer potatoes to large bowl. Add oil
and toss well. Arrange potatoes in single layer on heavy large
cookie sheet or jelly roll pan. Bake until just beginnin to turn
golden brown, about 20 mins. Carefully turn potatoes over. Sprinkle
generously with s&p to taste. Bake until potatoes are golden brown,
about 20 mins. longer.
Serves 4.

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