By Alicia Ross
Universal Uclick
Warning! Do not make these potatoes when you are alone! OK, that sounds a little dramatic, but it really is for your own good. These potatoes are so amazing that you will be tempted to eat the entire batch. This warning comes, of course, from a self-proclaimed fanatic and victim of said danger: me!
Here’s the story: I have had a love affair with french fries my entire life. In fact, I have had to go cold turkey off the little fried gems several times over the years in hopes of dropping a few pounds. And now, at this point in my life, I refuse to do without. So I’m just trying to improve the nutritional benefit of one of my favorite foods.
I hit the test kitchen with a 10-pound bag of russet potatoes and various methods in my cooking arsenal. Let me tell you, it was hard, dirty work. A whole lot of potatoes would have been better left raw. But for you, my dear, devoted readers, I have come up with possibly the best roasted-potato recipe I have ever made. I have also cut the calories by more than half, and I’ve cut the fat and sodium by two-thirds or more.
The kitchen scoop is really simple: high heat and assertive seasoning.
The reason a french fry is so darn good is it is fried. The boiling oil gives the fries moist, tender insides and crispy outsides. But it’s not just the deep-fried oil that’s bad for you. Don’t forget the seasoning.
If you ever watched your favorite fast-food restaurants season your fries, you know how much stuff they put on there.
Since I ditched the Fry Daddy years ago, a high temperature in the oven has been my answer. For the seasoning, I used a sodium-free lemon-pepper seasoning mix and garlic and added salt to taste.
I have sized the batch for two people, but it is easily doubled or tripled for more.
Enjoy these delicious “fries” with the traditional burger, sandwich, chicken, fish, steak or, well, just about anything. But don’t say I didn’t warn you if you feel compelled to eat more than one serving!
Zesty Roasted Potatoes
2 medium russet potatoes, washed and scrubbed
1 tbsp. extra-virgin olive oil
½ tsp. sodium-free lemon-pepper seasoning (I used Mrs. Dash)
¼ tsp. salt, or more to taste
¼ tsp. garlic powder
Ketchup for serving, if desired
Preheat oven to 450 degrees. Slice the potatoes lengthwise into 12 wedges each. Toss the potatoes in a medium bowl with oil and lemon-pepper seasoning, then spread potatoes onto a baking sheet in a single layer, using a rubber spatula to scrape any extra oil or seasoning from sides of bowl onto the potatoes.
Roast for 20 to 25 minutes, turning once, or until lightly browned and crispy on the outside.
Sprinkle with salt and garlic powder and toss well.
Serve immediately with ketchup, if desired.
Makes 2 servings, easily doubled or tripled.
Each 8-ounce serving has about 208 calories (30 percent from fat), 7 grams fat (1 gram saturated), no cholesterol, 4 grams protein, 34 grams carbohydrates, 5 grams dietary fiber and 208 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.
