Oven Fries

cooking

Sep 13

Here is a dish that is very easy to make and pleasing to kids of all ages. Now that it is getting a little cooler it is fun to use the oven again!Oven Fries2 medium-sized baking potatoesCooking oil sprayBlack pepper to tasteNo-salt-added ketchupRinse the potatoes under cold running water to remove any dirt. Preheat oven to 450F. Lightly spray a baking pan with cooking oil spray.Cut the potatoes in half and then cut each half into 6 or 8 thin wedges. Arrange in a single layer on baking pan. Lightly spray the top of the potatoes.Bake in preheated oven for 15 minutes. Turn potatoes over and bake an additional 5 minutes or until golden like the ones in the picture. Season with black pepper and serve with no-salt-added ketchup.Enjoy! I served mine with a large tossed salad topped with tuna. My son ate them with a tossed salad and a toaster oven grilled cheese sandwich.

potatofries

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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