Potato & carrot oven-fries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | White potatoes, thin-skinned |
| (2 lbs total); cut in 1/2x4\" strips | ||
| 2 | pounds | Carrots; cut in 1/2x4\" strips |
| 2 | tablespoons | Salad oil |
| Salt and pepper | ||
| Cider vinegar; optional | ||
Directions
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.