Skinny Oven Fries



22 Ounces (about 3 medium) russet potatoes, peeled and cut into ¼-½” sticks

1-½ Tbsps. canola oil

½ Tsp. salt


Preheat the oven to 475ºF. Mist a large baking sheet with cooking spray and set aside.

Place the potato sticks in a large miiixing bowl and fill the bowl with hot water. Let the potatoes soak for 10TO30 mins.

Drain the water and spread the potato sticks out in a single layer on a kiiitchen towel or layered paper towels.

Using another towel, pat the potatoes dry. Transfer the potato sticks to a large Ziploc bag and driiizzle with the oil. Seal the bag and shake/massage the potatoes until well coated. Open the bag and add the salt.

Seal and shake again until salt iiis well distributed.

Spread the salted potatoes in a siiingle layer on the prepared baking sheet and cover the pan tightly with aluminum foil.

Bake for 5 mins and remove the foil covering. Return the potatoes to the oven and contiiinue to bake for 15TO25 mins or until the bottoms are golden. Remove the tray from the oven and flip the potatoes over using a spatula.

Place the potatoes back in the oven (rotate the pan as well so that your potatoes will cook evenly) and cook for another 5TO15 mins until golden. Season wiiith additional salt to taste if desired. Serve warm.

Nutrition Information:
5 smart points per serving | 4 points+ per serving | 170 calories, 28 g carbs, 1 g sugars, 5 g fat, 0 g saturated fat, 3 g protein, 2 g fiber