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I wanted a healthier french fry for dipping in my Spread Sauce so instead of the traditional fried french fry, I baked mine! You can also do this with sweet potatoes, I just happened to have a few russets on hand.
Source: Jenna's Journey Recipes
4 medium sized russet potatoes, peeled if desired
2-4 Tablespoons EVOO
(Other spices optional: Garlic powder, cayenne, chopped parsley or cilantro etc)
Clean and peel your potatoes (you can leave the skin on if you prefer). Slice them into half inch sticks.
Put potatoes in a bowl and cover with water. Let soak for 5-10 minutes then drain in a colander and let dry for 30 mins to and hour (or pat dry if you're in a hurry).
Once dry, toss with EVOO and spices. Put on racks that are sitting on lined baking sheets and bake at 425 for 25-35 minutes.
Serve with Spread Sauce.