| 1 |
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. |
| 2 |
Preheat oven to 425 F Spray a nonstick baking sheet with vegetable cooking spray. Set aside. |
| 3 |
Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. |
| 4 |
Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. |
| 5 |
Place Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. |
| Variation: |
For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Proceed as directed in Steps 1, 2, and 3. Add 1/2 teaspoon of paprika when tossing potatoes with spices in Step 4. Bake as directed in Step 5. |
| Tips: |
Crinkle-cut fries are especially crispy. Use a ripple-edged cutter to cut potatoes into 1/4-inch thick slices. Then cut crosswise into fries. Proceed as directed. For a healthy dip instead of ketchup, try a ready-made salsa (look for no-salt-added brands) or plain nonfat yogurt mixed with fresh herbs. |