Saturday, May 19, 2012
Change Up Plain Potatoes With My Herb Seasoned Oven French Fries!
Who can resist that wonderful sensation of eating French Fries? Maybe it's that plunge those potatoes take into all that fat-laden grease that make them so tasty. Yet despite all those unwanted calories and not to mention this form of cooking is less than healthy, I am just as addicted as most to savoring that sinfully delicious serving of French Fries.
However, I must be truthful here. I gave up eating the traditional version of French Fries in favor of a healthier version that is surprisingly very good. Before you crinkle your nose and disregard how less grease could possibly turn out a delicious alternative, then give the substitute that I shared with you in an earlier post for low calorie oven French Fries a shot.
The recipe that I have for you now is a bit fancier with some spices and Dijon Mustard to give it extra zest.
Either recipe requires only three tablespoons of olive oil to about four to six medium-size potatoes instead of drowning them in a pot of oil. Trust me, you will smile when you think of all those extra calories can save and put to go use later when you indulge with your sweets over the weekend!
Another great thing I like about oven fries is how easy they are to make without risk of burning yourself if you attempt making French Fries at home.
So what do you have to lose except artery-clogging grease and calories? You could possibly gain a new favorite form of the same yummy thing. With that said, I dare you to be daring and open yourself up to a healthier switch,
My Herb Seasoned Oven French Fries
2 tablespoons of Dijon Mustard
3 tablespoons of olive oil
1 large clove of garlic, chopped fine (1 teaspoon of garlic powder can be used, but fresh is best)
1/2 teaspoon of Italian seasoning
4-6 medium potatoes, peeled and cut like French Fries (fine slices work too)
Mix everything together in a 3-quart size mixing bowl until well combined.
Turn the coated potatoes onto a lightly greased 13 x 9 x 2" baking pan.
Bake at 425 degrees for about 35 minutes or until the potatoes are done.