A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Or see the menu with “Chili Dogs,” page 148.

　　

Ingredients

4 servings

　　4 to 5 large potatoes, preferably red-skinned or Yukon gold, or 3 large sweet potatoes, or a combination

　　2 tablespoons light olive oil

　　Salt to taste

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Peel the potatoes and cut them into long, 1/2-inch-thick fry-shaped strips. Combine them in a large mixing bowl with the oil and toss well to coat. Sprinkle with a little salt.

　　

Step 3

Transfer the fries to a nonstick baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are lightly browned, 20 to 30 minutes. Serve at once.

　　

baked potatoes the classic way

Step 4

For those of us who lead hectic lives (and who doesn’t these days?), the microwave is a boon for baking all types of potatoes. You can bake them in a fraction of the time it takes in the oven.

　　

Step 5

But if you find yourself home on a cold or drizzly day, consider baking a few white or sweet potatoes the old-fashioned way. Their flavor deepens and they bake much more evenly in the oven than they do in the microwave.

　　

Step 6

Preheat the oven to 400°F. Scrub the potatoes (especially well if you plan to eat the skins of white potatoes) with a vegetable brush. Cut off any eyes that have begun to sprout. Conventional wisdom says to poke a few times with a fork to allow steam to escape to prevent exploding, but to be honest, I never do this. Instead, I wrap the potatoes individually in aluminum foil and arrange them on an oven rack. Bake until a knife pierces through easily, about 1 hour.

　　

nutrition information

Step 7

Calories: 205

　　

Step 8

Total Fat: 7g

　　

Step 9

Protein: 2g

　　

Step 10

Carbohydrate: 34g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 9mg

　　The Vegetarian 5-Ingredient Gourmet