Light & Easy Home Fries


This recipe is a winner in our house and crazy easy to make.  Not to mention cheaper than store bought french fries and healthier than restaurant french fries.  I used to think you needed a touch of olive oil to get crispy fries but often it actually equalled soggy fries- gross!  This method turns out perfect...every time.  Another great combination to try is sweet potatoes and rosemary....DE-licious!  The girls love to dip these fries in Ketch-Yo.  Which is simply organic ketchup mixed with plain greek yogurt.  


Light & Easy Home Fries - 10 Months+
Ingredients:
6-7 medium Yellow Potatoes (Yukon Gold for example)
1-2 tbsp chopped Dill (fresh)
Salt & Pepper

Preheat the oven to 350 degrees F.  Wash and scrub the potatoes well.  I like to leave the skins on and cut them into wedges.  This is easy to do, simply slice the potato in half lengthwise then cut each half in about 3-4 wedges depending on the size of the potatoes.  The wedges should be about 1/2 inch thick.  If they are too thick they take too long to cook in the middle and dry out.  If they are too thin they taste like crispy dry paper.  Next spread the wedges out on a foil lined baking sheet.  Toss them with the dill using your hands and sprinkle with salt and pepper.  Cover the baking sheet with foil.  Bake in the oven for about 20-25 minutes.  Remove the foil and bake another 5-10 minutes.  This last step is what crisps them up.  Allow them to cool (if you can resist) and enjoy.  


Let the kids smell the herbs, fresh dill is amazing!!

Ready for their foil cover and the oven

Leftovers are great packing in a lunch

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