We simply cannot get enough of these guys. They are SO easy to make, healthier than the fried version, very filling, and super cheap to make.
1 Russet potato per person
Lawry’s Seasoned Salt
Wash and dry potatoes
Cut potatoes in thin strips and place in large bowl (the thinner, the crunchier!)
Drizzle olive oil over potatoes. Not too much though. Just enough to lightly coat most of the fries.
Season with Lawry’s Seasoned Salt. Again, not too much. Just enough to lightly coat most of the fries.
Place on WELL GREASED cookie sheet(s).
Bake at 450 for 15 minutes, take them out and flip them over (as best as possible) then cook for another 15 minutes.
Make sure to spread them out well on the cookie sheets. We end up using two cooking sheets for 3 potatoes.
If you like fries crunchy, at the end of the 30 minutes, turn your oven to broil for 1-2 minutes. Keep a close eye on them though!