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Chef's Hat recipe: Baked Fries

Non-stick cooking spray

1 1/2 pounds Russet potatoes, scrubbed

2 tablespoons olive oil

1/2 seasoned salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup barbecue sauce or ketchup (if desired)

Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray.

Place whole potatoes (you do not need to poke the potatoes) in a microwave-safe dish. Cover dish with a couple of paper towels. Microwave on a high setting for 3 to 4 minutes. The potatoes will not be completely soft.

Using a towel or oven mitts, remove the dish from the microwave. Let the potatoes cool for a couple of minutes. Remove the potatoes from the dish and place on to a cutting board. Cut each potato into 8 wedges.

Place the potatoes in a large bowl and toss with the olive oil. Spread the potatoes evenly on the prepared baking sheet.

In a small bowl, stir together the salt, pepper, garlic powder and onion powder. Sprinkle the spices on to the potatoes.

Bake for 10 minutes. Turn the potatoes and bake another 10 minutes or until the potatoes are golden brown. If desired, serve with your favorite barbecue sauce or serve with ketchup.