BAKED SEASON FRIES

I've tried french fries experiments in the past, and they've always gone horribly wrong.  I don't own a deep fryer so I've tried baking them in the oven and skillet-frying them.  That latter one was just a mess, and the fries weren't that great.  I didn't think that I would ever try to make french fries again until I stumbled across this little gem: baked season fries.  For some reason, it looked promising to me.

I came home tonight after meeting up with my brother for a staff night out (his job, not mine) and was feeling a bit peckish.  I eyed the two potatoes I bought a few days ago and decided, tonight's the night.

Skinny Baked Seasoned Fries 
Gina's Weight Watcher Recipes 
Servings: 2 • Serving Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
Calories: 198 • Fat: 5.3 g • Protein: 3.5 g • Carb: 36.1 g • Fiber: 4.0 g  Sodium: 22.1 mg

• 2 medium potatoes, russet or yukon gold, washed and dried
• 2 tsp olive oil
• 1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
• 1/4 tsp oregano
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp fresh cracked pepper
• fresh lime zest 

Preheat oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add rosemary, thyme, garlic and seasoning. Toss to coat.

Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through. Remove from oven and serve.


I cooked only one potato because it was late.  Despite the fact that this recipe was supposed to be low sodium and "skinny," I added salt anyways and ate the fries with ranch dressing.  Say what you want, but sometimes, you need just a bit of salt.  To be honest, I wish I had added more.  Nonetheless, the fries came out better than I feared.  They were even a little crispy, though not as crispy as they would have been if we could have deep-fried them.  Mmmmm... clogged arteries...