22 Ounces (about 3 medium) russet potatoes, peeled and cut into ¼-½” sticks
1-½ Tbsps. canola oil
½ Tsp. salt
HOW TO MAKE:
Preheat the oven to 475º. Mist a large baking sheet with cooking spray and set aside.
Place the potato sticks in a large mixing bowl and fill the bowl with hot water. Let the potatoes soak for 10 to 30 mins.
Drain the water and spread the potato sticks out in a single layer on a kitchen towel or layered paper towels.
Using another towel, pat the potatoes dry. Transfer the potato sticks to a large Ziploc bag and drizzle 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 is well distributed.
Spread the salted potatoes in a single 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 continue to bake for 15 to 25 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 5 to 15 mins until golden. Season with additional salt to taste if desired. Serve warm.
5 SP 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