Small Batch Baked French Fries
Be the first to rate it
One russet potato cut into strips, seasoned with Italian seasoning, and baked until brown and crisp.
Ingredients
- 1 large washed and dried russet potato
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp coarsely ground black pepper
- ¼ tsp Italian seasoning
Equipment
- baking sheet
- cutting board
Directions
- Heat the oven to 400°F.
- Cut the potato in half lengthwise, then into quarters. Cut each wedge into 2 to 4 even strips.
- Put the strips on a baking sheet and toss them with the oil, salt, pepper and Italian seasoning.
- Spread them out in a single layer so they do not touch.
- Bake for about 25 minutes, until brown and crisp.
Nutrition
Serving: 353g | Calories: 388kcal | Carbohydrates: 62g | Protein: 7.3g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 607mg | Potassium: 1418mg | Fiber: 4.6g | Sugar: 2.1g | Vitamin A: 11IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); washed and dried russet potato counted as raw russet potato (the recipe says 250 g), ¼ tsp Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.