Quick Skin-on Fries

Less greasy than fast-food fare, these quick-fix fries are perfect for tonight’s menu! MORE+ LESS-

By Betty Crocker Kitchens

May 5, 2005

Ingredients

1 1/2

pounds potatoes (4 medium)

tablespoons vegetable oil

1 1/2

teaspoons salt

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1

Set oven control to broil.
2

Scrub potatoes; cut lengthwise into eighths. Place potatoes, cut sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush lightly with oil. Sprinkle potatoes with half of the salt.
3

Broil potatoes with tops about 3 inches from heat about 10 minutes or until potatoes begin to bubble slightly.
4

Turn; brush lightly with oil and sprinkle with remaining salt. Broil about 5 minutes longer or until golden brown and tender.

Russet baking potatoes, with their high starch and low moisture content, are the best choice for this recipe.
If you love seasoned salt, go ahead and use it instead of the regular salt.