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Crisp Multi-Potato Fries
small sweet potato (8 ounces)
small Yukon Gold potatoes (4 to 6 ounces each)
purple potatoes (4 to 6 ounces each)
red potatoes (4 to 6 ounces each)
to 3 tablespoons vegetable oil
to 2 tablespoons coarse salt
Heat the oven to 400 degrees F.
Cut each potato lengthwise, then slice into 1/2-inch strips. Turn the potatoes into a large bowl, toss with the oil to thoroughly coat, then toss in the salt.
Spread the potatoes on an ungreased baking sheet about 1/4 inch apart (they shouldn’t touch).
Bake about 15 minutes, then turn them with a spatula and continue baking, turning every 5 minutes so that they don’t stick, but brown evenly on all sides, about 25 to 30 minutes total.
No nutrition information available for this recipe.
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