Quick Skin On Fries Lighter Recipes

SKIN ON FRIES

Steps:

• Wash the potatoes thoroughly.
• Slice the potatoes length ways as thick as you want your fries to be. Cut the potato slices into french fries. You can choose your desired thickness.
• Place the fries in a bowl, and cover with water. Leave the potatoes to soak for up to 24 hours, or ideally at least 1 hour.
• Preheat your oven to 425 F / 220 C.
• Drain off the water, and pat the potatoes dry with a paper towel. Coat with oil and seasoning.
• Place the french fries on a baking sheet covered with parchment paper.
• Bake for about 20 minutes, or until crispy. Turn the fries once halfway through cooking to ensure an even result.

QUICK SKIN-ON FRIES (LIGHTER RECIPE)

Steps:

• Set oven control to broil.
• Scrub potatoes; cut lenghtwise into eighths. Place potatoes, cut sides down, in ungreased jelly roll pan, 15 1/2x10 1/2 x1 inch. Spray lightly with cooking spray. Sprinkle potatoes with half of the salt.
• Broil potatoes with tops about 3 inches from heat about 10 minutes or until potatoes begin to bubble slightly.
• Remove from oven. Turn potatoes; spray lightly with cooking spray and sprinkle with remaining salt. Broil about 5 minutes longer or until golden brown and tender.

GARLIC FRIES (LIGHT)

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
• Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.