Potato & carrot oven-fries

Yield: 4 servings

Measure Ingredient
3 larges White potatoes, thin-skinned
\N \N (2 lbs total); cut in 1/2x4\" strips
2 pounds Carrots; cut in 1/2x4\" strips
2 tablespoons Salad oil
\N \N Salt and pepper
\N \N Cider vinegar; optional

Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3 Preparation Time: 0:55

Mix potatoes, carrots, and ½ Tbs of the oil; set aside.

Grease 2 large rimmed baking sheets with remaining oil and place in a 425 F oven for 5 mins. Spread vegetable mixture evenly on hot baking sheets and bake, turning once with a spatula, until vegetables are lightly browned and tender when pierced (about 45 mins total); switch pan positions halfway through baking.

Transfer vegetables to a napkin-lined basket. Season to taste with salt and pepper. Sprinkle with vinegar, if desired. Makes 4 servings.

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