- 2 large russet potatoes (2/3 lb each), peeled
- 2 tablespoons olive oil
- 3/4 teaspoon coarse sea salt
Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.
175 calories per serving, 7 g fat (1 g saturated), 27 g carbs, 2 g fiber, 3 g protein