Wednesday, November 25, 2009
Prep Time: 20 minutes
Cook Time: 30 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (April 2007, Originally Jan 2004)
This recipe was originally developed for the magazine in Jan 2004, but they "lightened" it up a bit for the Best Light Recipe book. BUT, not really. All they did was use 1 teaspoon of oil instead of 1 Tablespoon of oil for tossing the potatoes with, but they still put 1/4 c. of oil on the pan.
Anyway, I lightened these up even more, by only using 1.5 Tablespoons of oil on the pan. I put the pan in the oven for a quick minute to warm the oil, making it easier to spread around the pan, so it was enough oil to keep the potatoes from sticking, and also enough to keep these potatoes quite tasty.
So this is still not a "low fat" recipe, but it is definitely lighter, and probably better than fries. And since I hate frying things this recipe is a great alternative to make when I'm having burgers or sandwiches. Since the fries bake for a while it is easy to make a quick burger or sandwich while these are baking for an easy dinner.
Even the prep time is easy, since 10 minutes of that time is spent with the potatoes soaking in water. So, a very easy recipe for a good amount of taste, makes this one an "A" for me.